Buckwheat Soda Bread With Yogurt

Gluten-free buckwheat soda bread with yogurt and sesame seeds is probably the easiest bread you’ll ever bake. No yeast, no rising time – it’s all about mixing, baking, and enjoying. Full of flavor, it comes together quickly, and I believe you’ll find yourself making it over and over again. We certainly did.

It’s 100% buckwheat, no blends or shortcuts – just buckwheat mixed with gentle sesame seeds that balance its earthy taste perfectly. With its naturally high protein content and completely gluten-free goodness, this bread is not only hearty and healthy but also an absolute joy to bake and share.

The perfect gluten-free buckwheat soda bread

What I love about this buckwheat bread is how simple it is to make. There’s no mess, no yeast, no kneading, no waiting around. Unlike our regular buckwheat bread with walnuts, this version only asks you to mix the ingredients and pop everything in the oven for about 45 minutes. That’s it.

Buckwheat itself is such a pleasure to cook with. Naturally gluten-free, it won’t leave you feeling heavy or bloated. It’s full of healthy nutrients and fiber, has a mild, earthy flavor, and we use it often in our kitchen – from homemade lazanki noodles to buckwheat cheesecake and buckwheat plum clafoutis.

This bread easily outshines a standard all-purpose flour loaf. The flavor is deeper, richer, and it gets even better when you mix in extras like nuts, seeds, dried fruit, or even cheese , just like we did with our polenta bread. Spread with something delicious, it makes a rustic breakfast that feels special. It works wonderfully for healthy sandwiches or as a companion to hearty soups.

Made with yogurt and an egg, the crumb stays moist instead of dry, and the bread keeps well for days. And thanks to its high protein content, it’s also a much healthier choice than white bread.

Let’s get the oven warming and show you exactly how to bring this simple, hearty buckwheat soda bread to life!

Ingredients for a hearty buckwheat loaf

BUCKWHEAT FLOUR – The star of this bread. Buckwheat flour lends the loaf its distinctive, nutty, and earthy flavor, making it naturally gluten-free. It also packs more nutrients than regular white flour, so you’re getting rustic flavor and healthy bread in the same slice.

YOGURT – It keeps the bread moist and tender, while also giving it a gentle tang. It works together with baking soda to help the loaf rise without yeast. We used Greek yogurt in this recipe.

AN EGG – Just one egg helps bind everything together and improves the texture so the bread isn’t crumbly. If you’re making the bread with liquid yogurt (or want a vegan version), skip it – it works just as fine without.

SESAME SEEDS – Mild and nutty, toasted sesame seeds pair like magic with buckwheat. You can also swap these for flax seeds or chia seeds. Or add all of them.

OLIVE OIL – A tablespoon of olive oil gives the bread a softer crumb and keeps it from drying out too quickly.

BAKING SODA – You can replace one teaspoon of baking soda with three teaspoons of baking powder (if that’s what you got).

SALT – Just a pinch for the perfect balance, and no, it won’t make the bread salty.

How to make buckwheat soda bread with yogurt

STEP 1: Preheat the oven to 356°F (180°C) with the fan on.

In a large bowl (or the bowl of your food processor), whisk the egg. Add the yogurt, olive oil, baking soda, and a pinch of salt. Mix well until combined. You don’t really need a mixer here – the ingredients come together easily by hand.

STEP 2: Next, add the buckwheat flour and stir until you have a smooth, thick batter. It should be a little thicker than pancake batter.

STEP 3: Warm a frying pan and quickly toast about two-thirds of the sesame seeds. Toasting brings out their nutty aroma and makes the bread even more flavorful.

STEP 4: Mix the toasted sesame seeds into the batter, just enough to spread them evenly throughout.

STEP 5: Prepare a loaf baking pan and line it with parchment paper. Transfer the batter to the pan and use a spatula to spread it evenly all over the pan. It’s a bit sticky, but take your time – it will be worth it.

STEP 6: Sprinkle the remaining sesame seeds over the top and place the pan in the oven. Bake at 356°F (180°C) for about 45 minutes.

STEP 7: The bread will crack a little on top as it bakes; that’s completely normal. The crust should turn a deep brown, and the sesame seeds will darken slightly. Start checking around the 40-minute mark with a toothpick; if it comes out clean, the bread is ready.

STEP 8: Remove the bread from the oven and carefully lift it out of the pan, along with the parchment paper. Buckwheat bread made with only buckwheat flour can be crumbly while hot, so let it cool for a bit before slicing.

STEP 9: And that’s it, your buckwheat soda bread is ready! All that’s left is to slice it up and enjoy it with your favorite food creations. You have to admit – wasn’t this quick and easy to bake?

What to serve with buckwheat soda bread

• Breakfast ideas. This bread was made for a rustic breakfast table. Spread it with butter, a spoonful of homemade jam, or a drizzle of honey, and it’s already perfect. For something more traditional, try it with kajmak, porcini mushroom walnut pâté or safrron milk cap pâté. You can also pair it with cold cuts, olives, and cheese.
• Hearty soups. A slice of nutty buckwheat bread is just the thing next to a steaming bowl of soup. It pairs excellently with ricet barley soup, porcini mushroom soup, a mushroom minestra, and our pear potato soup with black trumpets.
• Slow-cooked stews. Goulash, with its rich and slow-simmered sauce, simply isn’t complete without a slice of delicious bread on the side. This loaf, packed with seeds and flavor, is the perfect companion.

What else can you add to buckwheat bread?

Walnuts. Chop the walnuts into smaller chunks and toast them briefly before mixing them into the dough. That little step makes all the difference, and the flavor of walnuts with buckwheat is absolutely one of the best pairings out there.

Hazelnuts. The same trick works here as well. Toasted hazelnuts add a delightful nutty crunch that pairs perfectly with almost anything.

Cranberries. A little more chewy but with a bright note. Sweet and tangy at the same time, they turn the bread into something a little special.

Flaxseed. Nutty and wholesome, flaxseeds mix great with buckwheat flour. They add crunch, depth, and a boost of omega-3 fatty acids.

Chia seeds. For a vegan version, you can swap the egg with chia seeds. Just remember, they soak up more liquid, so add a bit more yogurt to keep the bread moist.

Tips to remember

Use fresh buckwheat flour. And preferably from the farmers’ market. You will notice a vast difference in color and texture. Dark buckwheat flour, made from whole seeds with the hulls, has a stronger, earthier flavor and makes the loaf denser and darker.

Yogurt has a function. The acidity of the yogurt works with the baking soda to help the bread rise. It also keeps the crumb moist, rather than dry. If you’re using liquid yogurt, you don’t need to add the egg.

Toast the seeds. If you’re adding sesame, walnuts, or other seeds, give them a quick toast first. It makes the flavor so much better.

Let it cool before slicing. It’s tempting to cut in right away, but resting the bread for at least 20 minutes helps the crumb set.

How long does this buckwheat bread last?

Thanks to the yogurt (and that one egg), this bread stays soft and moist much longer than a regular flour loaf. You can expect it to taste fresh for at least three days, sometimes even more.

I usually just wrap it in the same parchment paper it was baked in, but foil or an airtight container works too. The only rule is to let the bread cool completely to room temperature before packing it away.

It also freezes. Slice it first if you like, then wrap well, and it will keep in the freezer for up to three months.

More buckwheat recipes

• Buckwheat bread with walnuts
• Homemade buckwheat lazanki noodles
• Buckwheat plum cheesecake
• Buckwheat plum clafoutis

Buckwheat soda bread FAQs

Featured at Pieced Pastimes and Creative Jewish Mom.

If you make this bread, let us know! Drop a comment below – we’d love to hear how yours turned out!

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