Gluten-Free Buckwheat Soda Bread With Yogurt
Easy and quick to make buckwheat soda bread with yogurt and sesame seeds. Gluten-free, delicious and long to last.
EQUIPMENT
- 1 loaf baking pan
INGREDIENTS
- 300 g buckwheat flour
- 450 g Greek yogurt
- 1 egg
- 2 tbsp olive oil
- 1 tsp baking soda
- ½ tsp salt
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INSTRUCTIONS
- Set your oven to 356°F (180°C) with the fan on. In a large mixing bowl, beat the egg. Stir in the yogurt, olive oil, baking soda, and a small pinch of salt. A whisk is all you need (no mixer required).
- Add the buckwheat flour and mix until the batter is thick and smooth. The texture should be a heavier than pancake batter.
- Place a frying pan on medium heat and lightly toast two-thirds of the sesame seeds. This step boosts their flavor and gives the bread a richer, nuttier taste.
- Stir the toasted sesame seeds into the dough until they’re evenly distributed.
- Line a loaf tin with parchment paper. Carefully transfer the dough and use a spatula to spread it evenly. The mixture will be sticky, so take your time.
- Scatter the rest of the sesame seeds over the top and slide the tin into the oven. Bake for about 45 minutes.
- During baking, the loaf will naturally crack on top — that’s exactly how it should look. The crust will turn a rich brown, and the sesame seeds will darken. Start testing around 40 minutes with a toothpick: if it comes out clean, the bread is done.
- Take the bread out of the oven and lift it from the pan together with the parchment. Because this loaf uses only buckwheat flour, it will be delicate when hot, so let it cool before cutting.
- You're all done! Slice it and serve with your favorite toppings or alongside a hearty meal. Enjoy!
NOTES
Choose fresh flour. Good buckwheat flour makes all the difference. Farmers’ market or freshly milled is best. Light flour gives a milder loaf, while dark flour (with hulls) makes it denser and more earthy. Yogurt reacts with baking soda to help the bread rise and keep it moist. If your yogurt is runny, you can skip the egg. A quick toast of sesame seeds, walnuts, or other nuts brings out their aroma and flavor. Let it rest. Give the bread at least 20 minutes to cool before slicing so the crumb can set. If you want to take your buckwheat bread up a notch, try mixing in some tasty add-ins like toasted walnuts, sliced hazelnuts, cranberries, flaxseed, or chia seeds. Storage: The yogurt and egg help this bread stay soft and moist much longer than a regular loaf. It will keep fresh for about three days, sometimes even more. Wrap it in parchment, foil, or an airtight container; ensure the bread has cooled to room temperature before sealing it. Freezing: Slice it ahead of time if you prefer, wrap it securely, and it will last in the freezer for up to three months.
NUTRITION
Serving: 214g | Calories: 397kcal | Carbohydrates: 57g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 629mg | Potassium: 607mg | Fiber: 8g | Sugar: 6g | Vitamin A: 64IU | Calcium: 162mg | Iron: 3mg