This buckwheat quinoa bread has a slightly tangy flavor and a hearty texture with a firm crust and a moist, soft interior. It’s essentially a sourdough bread without a sourdough starter. It’s vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar free.
Making traditional sourdough bread isn’t hard, but the process does require a little bit of planning and practice. It usually takes 5-7 days to develop a healthy starter and then a few hours to make sourdough bread with it. This is because it takes a while to capture enough wild yeast (in a form of sourdough starter) to leaven an entire loaf of bread.
One exception are pseudo-grains buckwheat and teff, which naturally contain wild strains of yeast. (1) This buckwheat quinoa bread, for instance, requires only a few hours to ferment and rise. The leavening relies purely the initial burst of microbial activity. The wild yeast is not yet well-established at that point, but there is enough of it for the bread to rise and expand. This is quite different from a true sourdough bread, which relies on mature, strong wild yeast.
Which one is better? This is simply a matter of preference.
Tips for Making Buckwheat Quinoa Bread
Ingredients
All you need to make a quick sourdough bread are a couple of ingredients:
- Buckwheat: look for raw buckwheat groats (not the toasted variety known as kasha). Raw buckwheat is very light tan, has a subtle, mild flavor, and a chewy texture. Toasted buckwheat, on the other hand, is distinctly brown, has a much stronger, almost bitter flavor, and a crunchier texture. I typically let the buckwheat sprout for about 2 days, which is another reason why using raw buckwheat is important. Toasted buckwheat groats will not sprout.
- Quinoa: I prefer white quinoa over red and black because white quinoa is the least bitter out of the three and has the lightest texture. Quinoa contributes to a lighter and fluffier texture of the bread. It is possible to make this bread entirely from buckwheat, but the bread turns out denser and chewier.
- Salt: the primary role of salt in bread is to evoke and enhance the flavor of bread. However, salt also regulates yeast activity, which means that fermentation progresses at a more consistent rate, and acts as a preservative, increasing the shelf life of bread.
How to Make Buckwheat Quinoa Bread
This buckwheat quinoa bread does take a little over a day to prepare, but nature does most of the work. The hands-on time is only a few minutes.
- Soak the buckwheat and quinoa. Add the buckwheat and quinoa into a large bowl, cover them with water. and let them soak for 4-6 hours (ideally, not longer than 8 hours). The soaking water will most likely be a bright pinkish-red and slightly mucilaginous (buckwheat releases pinkish mucilage during soaking). After 4-6 hours, drain the soaking water and rinse the seeds well.
- Sprout the buckwheat and quinoa (optional). Transfer the soaked buckwheat and quinoa into a strainer and set the strainer over a large bowl so any excess water can drain. If you’re using a sprouting jar, invert the jar into a large bowl or other object that allows it to sit at an angle. This lets water drain constantly. The seeds need to stay moist, but they shouldn’t sit in water. After 8-12 hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for a few more hours. While sprouting is not necessary, it does boost fermentation activity.
- Blend. Add the sprouted (or just soaked) seeds and water into a high-speed blender and blend until smooth. The batter might be slightly gritty, but there should be no visible seeds.
- Ferment. Transfer the batter into a clean bowl, cover it with a piece of cheesecloth, and let it ferment for about 14 hours at 80°F/27°C. The fermentation time will depend on the temperature – as temperature increases, fermentation rate accelerates. You are looking for the batter to increase by about a third and for lots of air bubbles on top and throughout the batter.
- Proof. At the end of the fermentation, gently mix in the salt, taking care to preserve as much volume and air bubbles as possible. Pour the batter into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and let it rise for 30-60 minutes. Make sure you don’t over-proof the bread otherwise the center will collapse during baking.
- Bake. Slide the loaf pan into the oven and bake the bread at 350ºF/177ºC until the bread pulls away from the sides of the loaf pan and the crust turns golden brown, for about 90 minutes.
- Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. Cutting fresh-baked bread too early will result in a gummy and sticky interior.
How to Serve Buckwheat Quinoa Bread
This crusty and flavorful fermented bread is delicious on its own with a little bit of plant-based butter. It also pairs really well with purred soups.
Like most breads, this buckwheat quinoa bread is best fresh. I usually time it so it’s ready to accompany whatever we have for dinner. Then I slice the rest and freeze it. Later, I slide the frozen slices directly into the toaster to make toasts or to serve with a larger meal.
How To Store Homemade Bread
- Storing at room temperature: wrap the bread in a large tea towel (so it can breath) and store it in a cool place for up to 3 days. Room temperature is ideal for maintaining proper crumb and crust texture.
- Freezing: slice the bread first. Transfer individual slices into an airtight bag, one on top of the other, in an alternating 90-degree pattern, and press out as much air as possible. Freeze for up to 3 months.
I don’t recommend refrigerating bread. Even though the refrigerator delays the development of mold, it causes the bread to stale faster than if kept at room temperature (starch retrogradation occurs most rapidly at refrigerator temperature).
Fermented Bread Variations
I have been experimenting a lot with different types of fermented bread. Buckwheat is great as a base for naturally-leavened bread, but other grains and/or seeds with naturally occurring strains of yeast are an option too. I am currently testing teff and so far the results have been very promising.
As far as this particular bread goes, you can add different nuts, seeds, herbs, and spices. If using nuts and non-gelatinous seeds, you can add up to 15% of the of the total weight of dry ingredients. If adding gelatinous seeds, such as flax or chia, the total weight shouldn’t exceed 10%. My favorite additions are sunflower seeds, pumpkin seeds, sesame seeds, and flax seeds.
More Bread Recipes
If you enjoy homemade bread, here are a few other gluten-free bread recipes you might like:
- Nut & seed bread: this bread is quite unique in that it is not leavened. It’s made entirely from nuts and seeds and it’s dense, chewy, and filling.
- Flaxseed bread: one of my favorite low-carb bread recipes – soft, tender, and moist.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Buckwheat Quinoa Bread
Ingredients
- 2 1/4 cups buckwheat groats
- 1/2 cup quinoa
- 1 1/4 cups water
- 3/4 tsp. sea salt
Instructions
- Soak the buckwheat and quinoa. Add the buckwheat and quinoa into a large bowl, cover with water, Soak the buckwheat and quinoa for 4-6 hours (ideally, not longer than 8 hours) at room temperature. Then drain the seeds, rinse under lukewarm running water, and use as instructed.
- Sprout the buckwheat and quinoa (optional). Transfer the soaked buckwheat and quinoa into a strainer and set the strainer over a large bowl so any excess water can drain. If you're using a sprouting jar, invert the jar into a large bowl or other object that allows it to sit at an angle. After 8-12 hours, sprouts should start to emerge. If there are no sprouts, drain, rinse, and leave again for 6-8 more hours. While sprouting is not necessary, it does boost fermentation activity.
- Blend. Add the sprouted (or just soaked) seeds and water into a high-speed blender and blend until smooth. The batter might be slightly gritty, but there should be no visible seeds.
- Ferment. Transfer the batter into a clean bowl, cover with a piece of cheesecloth, and let ferment for about 14 hours at 80°F/27°C. The fermentation time will depend on the temperature - as temperature increases, fermentation rate accelerates. You are looking for the volume of the batter to increase by about a third and for lots of air bubbles on top and throughout the batter.
- Proof. At the end of the fermentation, gently mix in the salt, taking care to preserve as much volume and air bubbles as possible. Pour the batter into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and let it rise for 30-60 minutes. Make sure you don't over-proof the bread otherwise the center will collapse during baking.
- Bake. Slide the loaf pan into the oven and bake the bread at 350ºF/177ºC until the bread pulls away from the sides of the loaf pan and the crust turns golden brown, for about 90 minutes.
- Cool. Transfer the bread onto a cooling rack and let it cool completely before slicing. Cutting fresh-baked bread too early will result in a gummy and sticky interior.
- Store. Wrap the bread in a large tea towel (so it can breath) and store it in a cool place for up to 3 days. For longer term storage, slice the bread first and then transfer individual slices into an airtight bag, one on top of the other, in an alternating 90-degree pattern. Freeze for up to 3 months.
Recipe Notes
Hi Petra, just wanted to say your recipe looks amazing! I got your email some weeks back, promising this recipe and I was very excited! So happy you finally posted it!
I have a question. Of the 3 bread recipes you have: Buckwheat quinoa, Flaxseed bread, and Nut and Seed bread, which would you suggest I start with for someone who is more used to traditional doughy whole wheat bread. I plan to make them all. But I am starting out by making it for someone who loves traditional whole wheat bread that is soft and doughy so wondering which would be closest in texture.
thanks
Hi Sheila – out of the three, I would say the buckwheat and quinoa. The nut & seed bread is VERY heavy – I love it, but it does not resemble the texture of traditional bread. The flaxseed bread has a very distinctive flavor, and if whoever you are serving the bread to doesn’t like flax seeds, they will probably not enjoy it. The buckwheat quinoa bread is very close to real sourdough bread in terms of flavor and texture. It is still heavier than yeast-leavened bread though. I saw that you were inquiring about the nut and seed bread with teff. Many people love that bread, so that one would be a great choice too! (I am sending you the recipe right now). Let me know if you have any other questions 🙂
Thanks so much for responding Petra. I will definitely start with the buckwheat quinoa as you advised. Thanks for taking the time to respond 🙂
Of course! Feel free to reach out any time you have a question 🙂
Do you know of, or have you used Teff flour? If so, I was wondering if the buckwheat could be substituted of Teff flour. Also, If you have not used Teff flour, I would love to see what you could create with it. Same can be said for chickpea flour. One of my favorite foods is a recipe called Shiro Wat, it is served with a fermented teff bread called injera. Anyway, I love your content, keep up the good work.
Hi Davion – I haven’t had success using 100% teff in this recipe. It works well mixed with buckwheat though. I do love injera and make it at least once a month 🙂 I should post a recipe! Chickpea flour – I have actually tried 100% chickpea flour bread and it works! You do need baking soda to leaven it though. Definitely another recipe I would like to post.
I’ve made several recipes from Nutrition Refined before. They all turned out great but I was especially excited about this fermented buckwheat quinoa bread. As I had a big bag of organic buckwheat and quinoa each, I jumped right in and started the process.
Even making a couple of mistakes, it came out delicious. Note: it looks like a lot of work but it really isn’t. It was super easy. The only hard part is the waiting period but as time flies, you don’t notice that much.
The mistakes: I added the salt in the blender. However to my surprise, it still rose beautifully. I did get sidetracked and let it rise for 16 hours instead of 14 and it was starting to deflate. So keep a close eye on it. Nest time I’ll set the alarm.
Second mistake was I didn’t line the baking dish with parchment paper so it was hard to get it out but after some struggle (I cut some slices out first to make soon to work the knife under it) I got it out.
I kept it the fridge to be on the safe side but I’m not sure it’s necessary. It only lasted two breakfasts between my husband and I, anyway.
Our favorite way to have this bread is toasted with vegan butter or hummus. I’ll be making it forever! Thank you for this amazing recipe!
You are so sweet! Thank you so much for the kind feedback, Martha! I appreciate it more than you know!❤️
This is a great review Martha, and it definitely encourages me to make the bread even more. Thank you so much for sharing your experience.
Petra, do you think the fermentation could be done in an Instant Pot using the yogurt setting on low?
Hi Peggy – I believe that the temperature would be around 110 F. Is that correct? If so, that would be quite hot. I would try to stay below 85 F if possible. That being said, it might work. I just haven’t tried it with this bread. I know from making my sourdough starter though that yeast and lactobacilli bacteria tend to ferment most efficiently at 70°F/21°C – 75°F/25°C. I usually keep the bread at about 80 F to speed up the fermentation, which works just fine, but I don’t like to go above 85 F.
Hi Petra, I follow you from Italy and I really like your recipes.What mix of cereals do you suggest for this bread besides quinoa? I don’t digest it.I have barley, spelled, oats, teff, millet as well as buckwheat advice to do? is salt necessary? I thank you and I admire a lot .. I am also interested in raw food recipes
Aw, thank you so much, Anna! I would do either more buckwheat (I make 100% buckwheat loaf all the time) or add millet or teff.
thanks! must the millet soak always be 4 hours?
thanks! must the millet soak always be 4 hours?
Hi anna – Yes, soak the millet for at least 2 hours.
thanks for your kindness and availability
This turned out great. I have added handfuls of sunflower and pumpkin seeds with the salt and that worked well. Thank you for easy yummy recipe again.
YES! So happy to hear the bread turned out well. Thank you so much for the feedback and rating, Lucie!❤️
Is it OK if the buckwheat groats are hulled? When purchased, it didn’t say they were hulled.
Hi Janet – yes, totally! That’s what I use.
Hi Petra,
I have a question: Is it possible to swap the quinoa for amaranth in this recipe? Btw I am a huge fan of your recipes and videos.
Regards,
Sophie
Aw, thank you so much, Sophie! I haven’t tried it, so I can’t guarantee that it will work, but I would give it a go. You could also start with just 1/4 cup of amaranth (and add extra 1/4 cup of buckwheat) to see how much amaranth changes the texture of the bread.
Hi Petra – thank you for the recipe! I made the bread yesterday and everyone in my family loves it. We already finished half of the loaf. It’s so good!
So happy to hear that, Paula! Really appreciate you letting me know!❤️
Good Recipe
would it be possible to use black quinoa instead of white? what would be the outcome?
Hi William – yes, any color of quinoa can be used for this bread. Just keep in mind that because the quinoa is black, it will change the color of the bread.
Hello, this looks great. Do you know how I could make this using an Instant Pot?
Hi Matthew – I have never tried it in an instant pot, so I am not sure. Sorry!
This is the first recipe review I’ve ever left and done well over 100 recipes. This bread is soooooo good! I wanna try millet in this recipe next… can I do one third millet, one third buckwheat and one third quinoa?
Thank you so much for the positive review, Sharea!❤️ So glad you loved the bread! I haven’t tried reducing the buckwheat to only one third, so I am not sure. I would start with two thirds buckwheat and one third millet first. If you like the result, start adding quinoa. I would love to hear how the bread turned out if you give it a try.
I tried it out! I did 1 cup of millet, 1 and 1/4 cup buckwheat, and 1/2 cup quinoa and soaked, sprouted, blended ad fermented just as the directions said. I did end up fermenting the blended batter for 2 days instead of 1 and the bread has an amazing sourdough taste that is to die for! The bread turned out perfect with the millet and rose perfectly. Next time I am going to add amaranth and see how that works! Oh and adding rosemary to it is amaaaaziiiing!!! Going to add some garlic next too. I’ll let you know how it turns out!
That is so awesome! Thank you so much for sharing your feedback, Sharea!❤️ I wonder if quinoa and amaranth would work (without any buckwheat). I will have to try that! And yes, please, do keep me posted on your next version(s). I am thinking that if the quinoa and amaranth (or some other similar version) works, I will post another recipe on this blog sharing all the possible variations. And if I have your permission, I would share your experiments and variations as well (giving you all the credit, of course).
Hello Petra. This past weekend we tried your buckwheat quinoa bread recipe and I was very happy with result. It is very flavourful and toasted with a nut butter was delicious. I have a question about the crumb – the pictures in your post the crumb is quite open whereas mine was less so appearing more dense. I tried not to over mix it but could that be the issue? I would like to try the recipe adding rosemary and some seeds. Can the herbs be added before the fermentation and would the seeds be added after the fermentation? Your flax seed bread sounds yummy as well and that’s my next project. Thank you so much for the great recipes!!
Hi Vince – so happy you liked the recipe! Did the bread rise well? Were there a lot of air bubbles in the batter? Did you have a chance to watch the video? If so, did your batter rise as much as mine in the video? If your bread was denser, I would think that there wasn’t enough bacteria to produce gas to raise the loaf. I would add herbs, spices, seeds, etc. AFTER the fermentation.
Hello Petra. Thank you for your reply. I did watch your video a couple of times before I started. The bread did rise well – not quite as high as yours, but definitely not as many air bubbles as yours. I wonder if I let it ferment for a longer period if that would make a difference. Can you over ferment?
We are going to do the flax seed bread this week – we are looking forward to trying that one.
Regards,
Vince
Hi Vince – just like a sourdough starter, the bread batter goes through a cycle of rising and then going back down to its original level again. So, letting ferment longer wouldn’t necessarily help. This bread is a living culture, so the results always vary. Some of my batches rise more than others. That’s completely normal. In my experience, the rise and aeration depend primarily on temperature (living cultures love warm environments) and the quality of ingredients (the higher the quality, the better. For the water, try using filtered or bottled water to avoid any trace chemicals or chlorine if you think it’s having a negative effect on the rise).
Hello Petra,
I love all your recipes and I am about to try making some. I would like to start with this bread but I am not sure how I can create the right temperature in my kitchen for the fermentation process. Can I use the oven at a very low temperature? If that is not a good idea what do you suggest? I live in England and is not very warm here. Many thanks.
Paloma
Thank you Paloma. Typically, it is enough to let the bread ferment in the oven with the light on (the light warms up the oven). I would recommend using a thermometer to check the temperature. If it’s too cold, you can turn the oven on for a few minutes every few hours to keep the temperature warm. Let me know if you have any questions 🙂
Hi Petra,
I made a big mistake in deciding I wanted to bake Buckwheat – Quinoa bread when it’s going to be over 100degrees today!
It’s fermenting will be finished by 12:30pm Pacific time.
Is there ANY way that I can postpone the bake time after the fermenting tomorrow and save it in the fridge? or ?
Thanks for your help
Lin
Hi Lin – while you cannot postpone fermentation, you can slow it down. What stage are you in right now? I assume fermenting the batter in the bowl? If so, cover the bowl, so the batter doesn’t dry out on the surface, and transfer it to the fridge. The only issue you might encounter is if the batter is above 85°F/29.4°C as the fridge may not be able to cool it down before it over-proofs. The longer you keep the batter in the fridge, the sourer/stronger the flavor will be.
Hi Petra
This recipe is brilliant. I am excited to try it. How do you know when it is over proofed.
Thanks
Miriam
Hi Miriam – that’s an excellent question! So, there’s the initial fermentation and then the final fermentation. The initial fermentation is much more forgiving. Even if your batter is slightly under or over-proofed, that can be fixed during the final proof. But try to aim for a 30% increase in the volume. The final proof is a little bit trickier. I like to have the bread batter rise almost to the edges of the loaf pan (8 x 4 inch/20 x 10 cm). However, there should still be a little bit of room for the bread to rise in the oven. When bread over-proofs, the structure begins to break down. For instance, you might observe little holes in the surface, letting the fermentation gases escape. Ultimately, you don’t necessarily want to rely on the time(s) I listed in the blog post. They’re a good guideline, but mostly for my altitude, my climate, the temperature I heat my house to, etc. The good news is that even if you under-proof or over-proof the bread, it will still be completely fine to eat 🙂
Hi Petra. Just want to say you and your recipes are amazing, nutritious, healthy and not overly complicated (which i love).
Question: when the dough is rising for the last 30 -60 min in the pan, is it left uncovered? Do u recommend a light, dark or glass loaf pan for best even cooking?
Hi Jody – thank you so much for the comment! So glad you’re enjoying my recipes! You can cover it initially, but once the batter starts rising, you might be careful because it’s not a dough; it’s a batter, so it will stick to whatever you cover it with. I highly recommend a well-season cast iron loaf pan because it conducts heat really well, resulting in a golden-brown crust. However, if you don’t have one a regular metal loaf pan one will do. I would avoid glass (if you can) because glass is a poor heat conductor. Metal heats up faster than glass, so it contributes to a better rise and crisper, browner edges.
Hello! Thank you very much for awesome recipe! Followed all the steps to make it and satisfied very much with final result! After first fermentation, put the dough to the bread pan and left the dough overnight in the fridge. Next day let it to rice at room temperature which took a little bit longer then first fermentation and baked the bread in the dutch oven for about 90 mins. Came out with very brownie, very crunchy crust. And very delicious. Wish to experiment with other grains along with buckwheat.
Thank you so much for taking the time to rate the recipe and leave a comment on my blog as well, Liza! You’re the best!
I really like this bread! I used a slightly different sprouting method and added poppy seeds, its so delicious, thank you for sharing! Have you tried to add psyllium husk? I am wondering would it change the texture.
Thank you so much for the feedback, Elaine! I have not used psyllium in this recipe, but I do have a bread recipe with psyllium here. You could certainly add psyllium, but keep in mind that you would also need to change the amount of water as psyllium is very absorbent. Also, I would start with only a small amount of whole psyllium husk and add it only after the initial proofing.
Thank you so much Petra, that’s what I thought as well, yeah:) I am just wondering would psyllium husk change the texture of it a little bit.
Thanks again.
Hi Elaine – yes, it would. Psyllium would make the bread softer, but also slightly grainy as the whole psyllium husk is rather coarse.
Petra – thank you once again for your great YouTube channel, blog and books I have one question about this recipe – wanted to do the sprouting as shown, however, for the fermentation wanted to add normal yeast (since I have tried “wild fermentation” once and it didn’t work out at all. So – do you think it will be OK using the granulated yeast instead? Looking forward to hearing from you. Thank you once again
Hi Paola – yes, definitely! Adding regular yeast is totally fine.
Thank you very much Petra for taking the time to reply. Hugs ♀️
This was my first time making bread without yeast and it turned out excellent. It looks exactly like in the pictures and tastes so good. Thank you, Petra!
So happy to hear that! Thank you so much for the wonderful feedback, Dana!