This delicious Himalayan Tartary sprouted buckwheat bread recipe is not only tasty, it packs tons more nutrients than other breads.
Baking bread has been a passion of mine for decades, but nowadays, I bring Himalayan Tartary Buckwheat (HTB) onboard. That’s because it rocks a rich earthy taste along with tons of nutrients.
I also like that it’s a complete protein with all nine essential amino acids, and on top of that, it’s great in breads! Especially sourdough!
All you need is flour, buckwheat, date sugar, water, yeast, vegan butter, and pink salt. I also add a sprinkle of ground flaxseed, 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.
Why this Recipe Is Super Healthy
This recipe is one of the healthiest buckwheat bread recipes ever because it’s all organic, vegan, gluten-free, and made with the most nutrient-dense ingredients. In fact Himalayan Tartary Buckwheat flour and the HTB sprout powder in this recipe are jam-packed with prebiotics for your gut.
They also boost the immune system, reduce inflammation, and fight oxidative stress. It wasn’t long ago that Dr. Jeffrey Bland called Himalayan Tartary “the most immuneoactive, nutrient-dense plant yet discovered.”
Ingredients
- Organic flour.
- HTB flour.
- HTB sprout powder.
- Active dry yeast.
- Filtered water.
- Vegan butter.
- Chia seeds.
- Flaxseed.
- Date sugar.
- Pink salt.
Optional sunflower seeds, rosemary, and oats
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.
Himalayan Tartary Sprouted Buckwheat Bread Recipe
One of the best ways to tap Himalayan Tartary Buckwheat is with a variety of recipes including pancakes, waffles, porridge, pizza, banana bread, muffins, and sourdough.
You can also add the Himalayan Tartary protein powder to smoothies and shakes, though I’m also a fan of mushroom powders and vegan protein powders, which you can find here.
Himalayan Tartary Sprouted Buckwheat Bread
Equipment
Ingredients
- 3 1/2 – 4 cups organic flour.
- 1 cup HTB flour.
- 1/2 cup HTB sprout powder.
- 2 1/2 tsp active dry yeast.
- 1 3/4 cups Filtered water. (lukewarm)
- 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 with water and add any preferred seeds for a coated loaf, and bake for 30 minutes longer or until done.
Nutrition
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Keep Reading (and cooking)!
Himalayan Tartary Buckwheat Sourdough
15 Himalayan Tartary Buckwheat Recipes
Himalayan Tartary Buckwheat Banana Bread
Himalayan Tartary Buckwheat Pancakes
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.
