I used to think baking homemade bread was intimidating…. that is until I made this honey buckwheat bread. So easy, so delicious, I’m not sure I’ll ever go back to buying it!
Why This No Yeast Bread Works
During my quest to find the perfect, EASY bread recipe I tried… a lot. Most recipes call for yeast but if I am being honest with you (and I always will be) I am not really great at making things that call for yeast 9 times out of 10 I screw it up. Usually because I am impatient and hate the waiting process. This honey buckwheat bread does not use yeast! That’s right. Amazing homemade bread without yeast. Dream come true!
The baking soda in the bread (learn more about soda bread here!) allows the bread to rise, but it won’t be super light and fluffy like the loaves of wonder bread you see in the grocery store. It’s more of a dense bread, which I loooove for a good hearty sammie, soup dipping or really great slice of toast.
If, after reading all of my hate for yeast, you STILL want to try using it you can find a great beginners guide to using yeast here. Be sure to report back to me. Maybe you’ll have better luck than me!
How To Make Honey Buckwheat Bread
Honestly, making this bread is stupid simple. Since it is a no yeast bread recipe there is no setting time, making sure the water is the perfect temperature, etc. Ya basically just mix it, throw it in the oven and you’re done. My husband told me the loaf looked so artisan when it came out of the oven. This could easily have been taken as a compliment or insult… I took it as a compliment! I mean, it does look pretty artisan, huh? Sounds trendy. I’m putting that in the title. Decision made.
How To Dress Honey Buckwheat Bread
Like I said, one of the ways I love to munch on this artisan bread (now I can’t stop using that word. Thanks Joe!) is by making it fancily dressed. Nothing makes me feel more trendy millennial than having a nice slice of fancy toast. Ya feel me? Here are 4 of my fave toast toppings for this buckwheat bread with my fave, Graceland Fruit dried fruits! They’re seriously the most flavorful dried fruits. Plus, I am always in favor of supporting local, which this company is. But, lucky for you, they ship! Always love me some sweetness on tops. Okay, here they are:
Toast Toppings 4 ways
- cream cheese, dried cherries, and honey
- peanut butter and blueberries
- cottage cheese, cranberries, and flax seed
- yogurt, cranberries, and granola
Ps. I found this guide on buying high quality honey, which may be helpful. I feel like honey is kinda like maple syrup. You TOTALLY notice a difference when you get the good stuff, ya know?
y-u-m.
BRB while I go munch on all of these. No shame.
Here are my tasks for you:
- Leave a comment with which of those toast toppings looks best to YOU! *Bonus points if you give me a NEW idea for toast toppings!
- Go made this bread- it seriously takes 5 minutes to whip together!
Honey Buckwheat Bread
Ingredients
- 1 ¼ cup white flour
- ¾ cup buckwheat flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 egg
- 2 tbsp honey
- 1/2 cup milk
Instructions
- Preheat oven to 375 degrees, lightly spray a baking sheet with non-stick spray and set aside.
- In a large bowl or stand mixer combine both flours, soda, and salt.
- In a small bowl whisk together egg and honey. Then add in milk.
- Pour the egg mixture into the flour mixture and mix until well combined. The dough should be pretty tough!
- Sprinkle a little more flour onto a working surface (I use a wood cutting board) and gently knead the dough just a couple of times. The flour from the surface should dry it out just a touch more.
- Roll the dough into a ball, placing any seams face down.
- Dust the dough with a touch more flour and cut and "X" shape with a knife on top.
- Bake for 35 minutes. Bread should be crispy on the outside and sound hollow when you knock it.
- Enjoy!
Nutrition Facts
RECIPE HERE
Happy eating and happy food rule breaking, friends!
XOXO
-Colleen
**This post has been sponsored by Graceland Fruit, however all thoughts and opinion are my own**
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Anne says
How big is the ball of dough before it goes in the oven. Seems small, I am ok with that, just wanna make sure. It also seemed dry. I had to add more milk (I used rice milk) not sure if that’s why?
Thanks so much!
Colleen says
It is pretty small!
Jennifer D'Erasmo says
Can I use all buckwheat flour?
Colleen says
You could! It might change the texture, though. It might be a little more tough and “hearty” tasting!
Alick says
My daughter in law can’t eat gluten, lactose, carrots. So I replaced the all purpose flour with buckwheat and the milk with almond milk. Well the result was like a hard biscuit. Do I need to up the amount of liquid?
Colleen says
Hi! This is likely due to the substitutions you made. Instead of adding more buckwheat I’d use 1:1 gluten free flour!
Molly Nash says
How do you store this delicious loaf?
Colleen says
I usually store it on the counter for about a week, then if it’s not gone (which it usually is!) I’ll throw it in the freezer to prevent molding!
Thomas E Mayer Jr says
Boy, this retired potter is very excited about this recipe. Getting your hands into bread dough ois like opening up 25-lbs of clay with a thousand ideas of what to do. I am excited
Colleen says
Hope you love!
Patricia Greene says
Did you try this? If so, How was it? I was wondering the same thing.
Colleen says
Let me know what you think!
Diane says
This sounds so delicious! Does it keep well? Should I refrigerate or freeze it?
Colleen says
I usually have it on the counter for about a week, then I’ll throw it in the freezer!
Jess says
I’m not sure what happened, my ball of dough seems to have split mid way around so now it looks like it’s baked into an atomic blast looking shape … I’m hoping this just means it’s explosively delicious cause I totally still intend to eat it, has this happened to anyone else? Maybe the “x” I did in the top wasn’t deep enough, I dunno. Maybe I’ll try forming it into more of a loaf shape next time … Any advice would be awesome 🙂
Colleen says
Sometimes the dough DOES look ugly- LOL! How did it turn out?!?!
Jess says
I’m not sure what happened, my ball of dough seems to have split mid way around so now it looks like it’s baked into an atomic blast looking shape … I’m hoping this just means it’s explosively delicious cause I totally still intend to eat it, has this happened to anyone else? Maybe the “x” I did in the top wasn’t deep enough, I dunno. Maybe I’ll try forming it into more of a loaf shape next time … Any advice would be awesome 🙂
Cait says
Do you think I could use all whole wheat flour with success?
Cait says
Do you think I could use all whole wheat flour with success?
Colleen says
Yes!
Colleen says
yes!
Elle says
Do you have any recommendations to make the bread gluten-free what sort of flour would be likely to work best?
Colleen says
I haven’t personally tested it with gluten free flour. I’d recommend using gluten free all purpose flour to start!Almond flour or oat flour typically you’ll need to use more and it may change the texture
Ben says
Step 4 says:
“Pour the egg mixture into the flour mixture and mix until well combined. The tough should be pretty tough!”
Is this a typo? Should that say “The dough should be pretty tough!”, or is ‘The tough’ a baking term i don’t know? 🙂
Colleen says
LOL fixing now! Was too excited to share haha!
Shriya says
Hey,
I’m vegetarian n don’t eat eggs…..
Any replacement for eggs??
Colleen says
Hi! You could try a flax egg. I haven’t done it though so I can’t say what the result would be!
Nancy C Tallman says
I made this recipe & it was incredibly dense & dry. Almost threw it out, but made toast with it this a.m. & was not too bad. I’m wondering if I can increase the white flour & decrease the buckwheat for a better result? Any other suggestions you have?
Colleen says
Hi! Soda bread is typically dense, if you want fluffier you could try all purpose flour but I haven’t tried it!
Ravina Sachdev says
Hey, I tried baking this and am surprised at how good it turned out to be since this was my first time baking a bread.
I just had one question- the outer crust dint turn out as hard as it was supposed to-
Any tips for that?
Colleen says
I’m so glad it turned out great! Check your oven temp and then maybe leave it in a little longer!
Rosann says
Just made the Artisan Honey Buckwheat bread. It was super easy to make. Best of all it’s delicious. I used one slight variation. We drink skim milk. So, I added a tablespoon of grape seed oil to make up for the missing milk fat. Next time I make it, I won’t make quite as large or deep “X” on the top. The loaf split open, but cooked okay. Definitely a keeper recipe. Great Recipe! Thank you.
meriel says
Assume this is basked in farenheit not celsius?
Colleen says
Yes!