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Loaf of buckwheat bread on a cutting board with a buttered slice on a plate in the foreground

Buckwheat and Oat Flour Bread

Buckwheat and oat flour bread is no-knead, gluten-free bread. It's super easy to make and is perfect for breakfast with a poached egg.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Proofing time 2 hrs
Total Time 2 hrs 35 mins
Course Side Dish
Cuisine American
Servings 12 slices
Calories 183 kcal


  • Loaf pan
  • Mixing bowl
  • Large plastic bag
  • Fork
  • Wire cooling rack
  • Wooden spoon


  • 350 g buckwheat flour
  • 150 g oat flour
  • 350 ml lukewarm water
  • 2 tbsp olive oil
  • 2 tsp active dry yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 eggs


  • Add the yeast and sugar into the water and mix well. Leave in a warm place for 10 minutes for the yeast to activate. Small bubbles will form and the mixture will become frothy.
  • Break eggs into a bowl or cup and add olive oil. Beat with a fork until the mixture is smooth and frothy.
  • Put the flours and salt in a bowl. Combine and make a well in the center. Add in the egg mixture, the vinegar and the yeast/water mixture. Stir until just combined. The batter will be thick and a little sticky.
  • Pour the batter into a lined and lightly greased loaf tin. Spread evenly with an oiled spoon. Place the tin into a large plastic bag and leave in a warm place to rise. It should take between one and two hours for the mixture to double in size.
  • Once the mixture has risen, remove from the plastic bag and bake at 375°F/190°C for 25-30 minutes.
  • Cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
  • Store in an airtight container in the fridge for up to 5 days or in the freezer for a month.


Measure the flour by weight not volume for a more accurate measurement.
Slice the bread before freezing to make it easier to defrost the amount you need.
Adapted from www.thebreadkitchen.com.
Keyword buckwheat, gluten-free, no-knead