Himalayan Tartary Sprouted Buckwheat Bread with Chia, Flax & Oats—Gluten-Free

This delicious Himalayan Tartary sprouted buckwheat bread recipe is jam-packed with nutrients.

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Baking bread has been a passion of mine for decades, but lately I’ve been bringing Himalayan Tartary Buckwheat (HTB) onboard. That’s because it rocks a rich earthy taste along with tons of nutrients.

It’s also a complete protein with all nine essential amino acids, and on top of that, it rocks in breads, and especially sourdough.

All you need is flour, buckwheat, date sugar, water, yeast, vegan butter, and pink salt. I also add a splash flax, sunflower seeds, and chia to the crust. 💚 🌱

Himalayan Tartary Sprouted Buckwheat Bread Recipe

I’m a huge fan of crusted breads for both the flavor and nutrients. You can add soaked seeds to the dough and/or sprinkle them on top before baking. Spritz lightly with filtered water to help them stick.

Best Seeds & Grains for Coated Loaves

• Flax.
• Chia.
• Sunflower.
• Pumpkin.
• Poppy.
• Nigella.
• Sesame.
• Fennel.
• Acai.
• Oats.
• Bran.
• Wheat berries.

Here’s what you’ll need (full recipe below):

Equipment

• Mixing bowls.
• Kitchen cloth.
• Flatware/cutlery.
• Cutting board.
• Saucepan.
• Loaf pans.
• Optional dough mixer.
• Oven mitts.
• Bread box.

Sprouted Buckwheat Bread

Why this Recipe Is Super Healthy

This recipe is one of the healthiest buckwheat bread recipes ever because it’s organic, vegan, gluten-free, and made with the best ingredients.

In fact the buckwheat and sprout powder in this recipe boost gut-health, heart-health, brain-health, digestive health, and more.

They also support the immune system, reduce inflammation, and fight oxidative stress. Not to mention the sunflower seeds, chia seeds, and oats are literally packed with protein, beta glucans, and healthy fiber.

Ingredients

• 3 2/4 – 4 cups buckwheat flour.
• 11/2 cup oat flour.
• 1/2 cup HTB powder.
• 2 1/2 tsp active dry yeast.
• 1 3/4 cups Filtered water. 
• 3 tbsp vegan butter.
• 1/3 cup date sugar.
• 2 tbsp chia seeds.
• 2 tbsp flax.
• 1 tbsp pink salt.

Instructions

• Combine yeast and 1/4 cup warm water in large bowl or strong mixer for 5 minutes until yeast is dissolved.
• Add 3 cups of the combined flours and powder, 2 cups of warm water, melted vegan butter (I use organic Earth Balance), salt, and sugar. Make sure the butter is close to room temp and not hot before adding.
• Mix by hand or with heavy-duty mixer for one minute then gradually add 3 – 3 1/2 cups of flour until moist (not sticky).
• Knead or beat for 10 minutes until smooth, then transfer to an oiled bowl, flip, cover, and let rise in a warm place until doubled (about 2 hours).
• Knead again and shape into two loaves. Place smooth surface up in loaf pans, cover and rise again in warm place until doubled (1 1/2 to 2 hours).
• Preheat oven to 450, bake for 10 minutes, then reduce heat to 350, spritz lightly with water and add any preferred seeds for a coated loaf, then bake for 30 minutes longer or until done.

Homemade Sprouted Buckwheat Bread Recipe

One of the best ways to tap buckwheat and oats is with a variety of recipes, such as pancakes, waffles, porridge, pizza, banana bread, muffins, and sourdough.

It’s also key to boost oats these days! Studies show they help offset PFAs, boost beta-glucans, and can help you lose weight.

Buckwheat Bread Making Tips

1. Buckwheat has no gluten, so it needs help holding together. That’s where chia seeds, ground flax, or psyllium husk some in. They help prevent a crumbly loaf and create that nice, sliceable texture.

2. Hydration is crucial because buckwheat is absorbent—your batter will be thicker than cake batter but looser than traditional bread dough. Add water slowly until it resembles a thick porridge. If too dry, the bread will be dense and dry. If too wet, it won’t set.

3. You can always add a sourdough starter or a splash of apple cider vinegar with a pinch of baking soda for natural lift and tang. Not strictly necessary, but it adds complexity and improves digestion.

4. When it comes to leavening, use baking soda, baking powder, or a natural ferment like sourdough. Baking powder makes a lighter texture, while soda and lemon juice or vinegar rocks a more savory taste.

5. Flavor it up with rosemary, thyme, oregano, cumin, smoked paprika, cinnamon, or garlic powder. Add nuts and seeds like sunflower, sesame, and pumpkin. Make it savory with olives, sautéed onions, and sun-dried tomatoes.

6. Sweeten it up with banana, cinnamon, dates, or maple syrup. Great for breakfast-style loaves—moist and dense like banana bread but heartier.

7. Mix gently, but thoroughly, until no dry flour remains. Overmixing isn’t a big issue (no gluten), but aim for a uniform batter without making it gummy.

Baking & Storage

8. If using a silicone loaf mold, it makes removal easier and reduces sticking. Buckwheat batter is sticky! Grease your loaf pan very well, or line it with parchment paper.

9. Bake Low and Slow: Ideal baking is 350 for 40–50 minutes, or until a toothpick comes out clean and the top feels firm. Overbaking can dry it out, and under-baking will leave the middle gummy.

10. Cool in the pan first, letting the loaf rest for 10–15 minutes before transferring. Don’t cut until it’s completely cool—this gives the interior time to firm up and slice cleanly.

11. Store in an airtight container in the fridge for up to a week. For longer storage, slice and freeze.

12. Lightly toast before serving, and especially if the loaf is dense or has a moist crumb. Toasting brings out the flavor and crisps the edges.

Enjoy! 😋

Keep Reading (and cooking)!

Himalayan Tartary Buckwheat Sourdough

15 Himalayan Tartary Buckwheat Recipes

Himalayan Tartary Buckwheat Banana Bread 

HTB Chocolate Chip Cookies

Himalayan Tartary Buckwheat Pancakes

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The medical and health topics covered on the Plate of Grass website and blog have not been evaluated by the FDA and are not intended to prevent or cure any disease. This article and its content is presented ‘as is’ for informational purposes only.