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Bread is a type of food that is very versatile. We can eat it in basically every meal, we can add different ingredients to it, from sweet to sour, and it all goes well! This Gluten Free no-knead buckwheat Nordic Bread recipe is extremely easy and nutritious, requires minimum effort, and does not have many ingredients.
It does require a bit of patience though, because we need first to prepare the buckwheat to be turned into the dough and then we have to give it time to ferment.
Despite the name, buckwheat is not related to wheat and it is not even a grain! It is a gluten-free flowering plant. It is really nutritious and high in fiber. Some of the minerals present in buckwheat are magnesium, manganese, zinc, and iron. As vitamins it contains B6, niacin, thiamine and folate.
You got my point, right? It is healthy!
When I compare this bread to common bread with gluten, I can say that it is very satiating, thanks to the fibers, but at the same time, it is light in the digestive system – maybe it is because there is no gluten in it.
The dough should ferment for 12 hours, but I once left it for 24 hours and it worked perfectly well. So it is ok if you forget it for longer than 12 hours, it will be just as good!
The caraway seeds give it a special and characteristic flavor, which in my opinion, goes extremely well in this dough.
I hope you give this recipe a try!
Buckwheat Nordic Bread Recipe Ingredients
A little bit about the ingredients I used for this recipe. The exact measurements are described in the recipe form below.
Buckwheat: This is the main star of the bread, the gluten-free flowering plant.
Water: We need water to soak the buckwheat and make it softer to be turned into a “cream” (the dough), which will ferment and become the bread.
Seed Mix: I only had pumpkin, poppy, and sesame seeds, so that is what I used. My selection of seeds might not have been the most “Nordic” type, but the beauty of this recipe is that you can add whatever type of seeds please you. It goes really well with sunflower seeds also.
Caraway seeds: This will give the special Nordic bread taste. But if you don’t like it, you don’t have to add it.
Sugar: Just a little bit to help with the fermentation, but it is not needed. If you prefer to make it without sugar, it will work as well.
Salt: Just a little bit to enhance the flavor.
How to make Buckwheat Nordic Bread
This is an extremely simple and easy recipe, no need to knead. In spite of being easy and simple, it takes a while to be done because we need to wait for the buckwheat to be soft, so we can turn it into the dough and then we have to give the dough some time to ferment. But apart from that, it couldn’t be simpler to make!
First, we need to prepare the buckwheat to be turned into the dough, which means we have to make it softer. In a bowl, we will add the buckwheat and the 500mL/g of water. We cover the bowl with a clean cloth and leave it to rest for about 6 hours.
Then, after 6 hours, the buckwheat is soft, so we can turn it into a cream. We will not discard the water, we will add it all in the blender and blend it until creamy and smooth. We transfer it back to the bowl, cover it with a clean cloth, and let it ferment for 12 hours.
After the 12 hours of fermentation, we preheat the oven to 180°C /350°F add the seed mix to the dough and stir it well with a spatula.
Once the seed mix is well distributed in the dough, we pour it into a loaf pan covered with a baking sheet and put it in the center of the oven. Bake it for 60-70 minutes or until the top is golden and presents a crack.
Your Nordic bread is ready and it couldn’t have been easier!
Let it cool down completely before removing it from the loaf pan and slicing it, to avoid breaking it.
You can have it for breakfast, as a snack, as a side dish to eat with soup…you decide!
I hope you enjoy it!
Gluten Free No-Knead Buckwheat Nordic Bread
Gluten Free No-Knead Buckwheat Nordic Bread Recipe: simple, healthy and delicious!
- 400 g buckwheat
- 500 g water
- 1 teaspoon salt
- 2 tablespoons sugar
- 150 g seed mix, (I used sesame seeds, pumpkin seeds and poppy seeds)
- 2 tablespoons caraway seeds
In a bowl, add the buckwheat and the water. Cover the bowl with a clean cloth and let it rest for 6 hours.
After 6h, don’t discard the water, this water will be used with the soaked buckwheat to be blended into a cream. Blend it until smooth.
Pour it in a bowl, cover it with a clean cloth and let it rest for 12 hours.
Preheat the oven to 180°C /350°F.
Add the seeds, salt and sugar to the bowl containing the buckwheat and stir it well with a spatula.
Pour the mixture in a loaf pan covered with baking sheet.
Put the loaf pan in the center of the oven and bake it for 60-70 minutes or until the top is golden and presents a crack.
You might want to check these other recipes:
- Butter Bean Zucchini and Eggplant Dip
- Simple Bread with Almond Pieces
- Pumpkin Soup with Coconut Milk
