Description

This robust, gluten-free loaf offers the complex, tangy flavor of artisan sourdough without the need for a starter. By naturally fermenting buckwheat and quinoa, we unlock a distinctively nutty taste and a soft, open crumb. This updated version incorporates ground flaxseed and a hint of psyllium husk to boost fiber and healthy fats, improving the bread’s structure while ensuring a slower, steadier energy release. It creates a sturdy, wholesome slice perfect for toasting.

Ingredients

Scale

2 cups + 1 tbsp (approx. 385 g) raw buckwheat groats (pale green, not toasted kasha)
1/2 cup (90 g) raw white quinoa
3 tbsp (20 g) ground flaxseed meal (adds healthy fats and replaces a portion of the grains)
1 tsp psyllium husk powder (improves binding and increases fiber)
1 1/4 cups (300 ml) filtered water
1 tsp apple cider vinegar
3/4 tsp (4.5 g) fine sea salt

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Instructions

Soak the grains: Place the buckwheat groats and quinoa into a large glass bowl. Cover them with plenty of cool water (at least 2 inches above the grains). Let this mixture sit at room temperature for 4 to 6 hours. Avoid soaking longer than 8 hours to prevent the texture from becoming too soft.
Rinse thoroughly: Pour the grains into a fine-mesh strainer. Rinse under cool, running water for at least a minute, tossing gently with your hand or a spoon, until the water runs completely clear and the mixture feels less slippery (buckwheat naturally releases a mucilage that needs to be rinsed off).
Sprout (Optional step): For increased nutrient availability, leave the rinsed grains in the strainer set over a bowl for 12–24 hours, rinsing quickly every 6 hours. Once tiny white “tails” appear, they are ready. If short on time, simply drain well after rinsing and proceed to the next step.
Blend into batter: Transfer the prepared grains into a high-speed blender. Add the 1 1/4 cups of fresh filtered water, apple cider vinegar, ground flaxseed meal, and psyllium husk powder. Blend on high until the mixture is creamy and smooth. A few tiny specs are fine, but it should resemble a thick pancake batter.
Ferment the dough: Pour the batter into a clean mixing bowl (glass or ceramic is best). Cover with a breathable cheesecloth or a clean tea towel. Place in a warm, draft-free spot (ideally around 80°F/27°C) for approximately 12 to 14 hours.
Check for activity: The batter is ready when it has expanded by roughly 30% and is filled with bubbles, smelling slightly sour and yeast-like. If your kitchen is cool, this may take a few hours longer.
Season and Proof: Preheat your oven to 350°F (177°C). Line a standard 8×4 inch loaf pan with parchment paper. Gently fold the salt into the fermented batter with a spatula—be careful not to deflate those precious air pockets! Pour the batter into the pan and let it rest on the counter for 30 minutes to proof slightly.
Bake: Place the loaf pan in the center of the oven. Bake for 85 to 90 minutes. The bread is done when the top is a deep golden brown, it has pulled away from the sides of the pan, and the loaf sounds hollow when tapped.
Cool completely: Lift the bread out of the pan using the parchment paper and place it immediately on a wire cooling rack. Important: Let the loaf cool completely (at least 2 hours) before slicing. Cutting it while warm will result in a gummy texture.

Notes

For those managing diabetes who wish to try this recipe: The addition of flaxseed and psyllium helps lower the glycemic impact compared with standard grain breads, providing healthy fats and fiber that support steadier blood sugar levels. Because each slice of this bread counts as roughly one carbohydrate serving, most people with diabetes may do best with 1 to 2 slices per meal, paired with protein, healthy fats, and plenty of non-starchy vegetables to help keep blood sugar steady.
Allergy Alert: This recipe is naturally gluten-free, vegan, and nut-free. Ensure oats/grains are certified gluten-free if you have Celiac disease.
Storage: This bread is preservative-free. Keep wrapped in a clean towel on the counter for 2 days. For longer storage, slice the entire loaf and freeze slices with parchment paper between them; toast directly from frozen.

Personal Twist

Savory Breakfast: Toast a slice until very crisp and top with mashed avocado and a sprinkle of hemp seeds for a nutrient-dense start to the day.
Sandwich Swap: This bread is denser than commercial wheat bread; use open-faced “smørrebrød” style sandwiches to keep the carb count lower while maximizing toppings.
Flavor Boost: For an aromatic variation, mix 1 teaspoon of dried rosemary or caraway seeds into the batter just before pouring it into the loaf pan.

Nutrition Facts per Serving (1 slice, 1/16 loaf): Calories: 111 kcal | Total Fat: 1.7 g (Saturated Fat: 0.3 g, Trans Fat: 0.0 g, Monounsaturated Fat: 0.4 g, Polyunsaturated Fat: 0.8 g) | Cholesterol: 0 mg | Total Carbs: 21.4 g (Dietary Fiber: 3.3 g, Total Sugars: 0.0 g, Added Sugars: 0.0 g, Net Carbs: 18.0 g) | Protein: 4.2 g | Sodium: 110 mg | Potassium: 155 mg | Calcium: 10 mg | Iron: 0.9 mg | Vitamin D: 0 mcg.

Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.

Nutrition

Serving Size: 1 slice, 1/16 loaf
Calories: 111