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Hemp-Buckwheat Bread (Gluten-free, Egg-free)

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Adjust Servings:
Dry ingredients:
130 g of Hemp seeds hulled
180 g of Buckwheat raw
80 g of Sunflower seeds
30 g of Chia seeds
100 g of Flax seeds Сrushed flax seeds
40 g of Psyllium husk
70 g of Hemp seeds flour
1 tsp.of Salt
Wet ingredients:
1 tbsp. of Lemon juice
3 tbsp. of Extra Virgin olive oil
400 ml of Water Room temperature water

Hemp-Buckwheat Bread (Gluten-free, Egg-free)

  • 1.5 h
  • Serves 8
  • Easy


  • Dry ingredients:

  • Wet ingredients:



You’ve probably already heard about the health benefits of hemp seeds. If not, then read on, there is a lot written about it now.  Hemp seeds are rich in healthy fats, protein (32%), vitamin B and micronutrients such as magnesium, phosphorus, potassium, manganese, zinc and iron. It’s a genuine superfood. Now I understand why these were my canary’s favorite grains:)

Hemp seed is used to make vegetable milk, it is added to salads and smoothies, it is also used to make flour and added to baked products.

Today I suggest baking bread based on hemp seed and hemp flour, green buckwheat and other healthy seeds such as chia, flax and psyllium.

This bread has an amazing taste, a crispy crust that is rich in protein, fiber and micronutrients.

Bon Appetit!

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If we use whole flax seeds, they should be crushed in a mortar or ground in a food processor to obtain crushed flax seeds.
Mix all the dry ingredients well in a large bowl.


Add room temperature water, olive oil and lemon juice, mix it well immediately. The dough will be liquid at first but will thicken very quickly as the flax, psyllium and chia absorb the moisture. The dough will turn out very dense.


Line a baking form (about 20x10) with baking paper. Place the dough into the form, pressing it with a spoon so as not to leave large cavities of air. Smooth the surface of the dough with your hand. If desired, for the beauty of the shape, you can form a surface in the form of a roller, imitating the bread that has risen.


Let the bread stand at room temperature for at least 2 hours, no need to cover it. It can also be left overnight, but in this case, you will need to cover the surface with plastic wrap to prevent it from drying out.


Before baking, preheat the oven to 180 degrees Celsius (top/bottom). Bake the bread for about 30 minutes. After that, take the bread out of the dish, remove the baking paper and simply place it on the baking tray to bake for another 40 to 50 minutes.
The done bread should be dark with a crispy crust and make a dull sound when tapping it on the bottom.
Take it out of the oven and let it cool completely on a rack.
The cooled bread can be sliced. The bread is stored at room temperature without being covered for about 5 to 7 days. Place it with the cut side down on a board so it doesn't dry out.
Bon Appetit!

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