Recipes » Appetizers » Buckwheat Bread
T. Colin Campbell Center for Nutrition Studies

Buckwheat bread is full of fiber, vitamins, and minerals, which makes it even more robust than wheat bread and gives it a slightly nutty flavor. The texture of the bread is soft and spongy, and the individual slices hold together well, making it a great option for sandwiches.


  • 2 cups buckwheat flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • 2 cups unsweetened soy milk
  • ¼ cup raisins
  • 1 Tbsp apple cider vinegar
  • 1 tsp low-sodium tamari or soy sauce


  • 1. Preheat oven to 350 degrees F.
  • 2. Add the buckwheat flour, baking powder, and baking soda to a mixing bowl and stir well.
  • 3. Add half of the soy milk, and all the raisins, apple cider vinegar, and tamari or soy sauce to a blender and blend until the raisins are pulverized.
  • 4. Pour the blended mixture into the flour mixture along with the remaining soy milk, and mix well.
  • 5. Pour into a silicone bread pan or parchment-lined bread pan.
  • 6. Bake for 35–40 minutes.
  • 7. Keep in an airtight container in the fridge for up to a week.

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