Buckwheat bread with mixed seeds is a rustic, dark loaf with a slightly toasted flavor. It’s perfect sliced and enjoyed, perhaps still warm. I baked it in a loaf pan, a practical solution that helps this dough (low in gluten) rise better in height and keep a regular shape. The mixed seeds, toasted in the dough and left raw on the surface, provide a pleasant crunch and a really lovely aroma. It’s an honest, easy-to-prepare bread, ideal both at breakfast with something sweet and to accompany savory dishes, cheeses, or vegetables. In short, a homemade bread without too much fuss. Try it yourself and tell me whether you paired it sweet or savory.
Other “loaf” bread recipes you might be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours 30 Minutes
- Preparation time: 15 Minutes
- Cooking time: 47 Minutes
- Portions: 6Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the buckwheat bread
I used active dry yeast, but if you prefer you can use 15 g of fresh baker’s yeast (about 1/2 oz), dissolved in the lukewarm water.
- 2.5 cups buckwheat flour
- 1 2/3 cups type 1 flour (Italian semi-whole wheat flour)
- 1 packet active dry yeast (7 g (about 2½ tsp))
- 1.5 cups lukewarm water
- 1/2 cup mixed seeds (sesame, flax, pumpkin and sunflower)
- 1 tbsp extra virgin olive oil
- 1.75 tsp salt
Tools
I prepared this dough with a stand mixer, but you can easily make it by hand by mixing the ingredients in a bowl.
- 1 Stand mixer
- 1 Bowl
- 1 Skillet small
- 1 Hand whisk
- 1 Loaf pan 9.84 x 4.33 in
Preparation of the buckwheat bread
Before you start mixing, heat a small skillet very well without any fat. When it’s hot, add about 1/3 cup (40 g) of mixed seeds and toast them for a maximum of two minutes. Remove them from the pan and let them cool completely.
Place the two flours in the bowl of the stand mixer together with the active dry yeast and mix well with a small hand whisk.
Then gradually add the lukewarm water while working with the dough hook at medium-low speed. You might not need all the water: for example, I had about 20 ml left (roughly 1 1/3 tbsp).
When the dough begins to come together, add the olive oil and the salt.
Finally, incorporate the toasted and now-cooled mixed seeds and work for a few more minutes. You will get a soft and slightly sticky dough (this is normal with buckwheat).
Transfer the dough into a floured bowl, cover it and let it rise in a warm place away from drafts for about 2 hours or until the dough has doubled in volume. The time depends a lot on your room temperature.
Meanwhile, line a 25 × 11 cm loaf pan with parchment paper or, alternatively, a 26 × 10 cm pan. For the best way to do this you can see the full procedure HERE.
After this first rise, deflate the dough and transfer it into the loaf pan. Brush the surface with a little water and sprinkle the remaining 25 g (about 2 1/2 tbsp) of mixed seeds on top.
Cover and let rest for another 30 minutes.
Bake the buckwheat bread with mixed seeds in a preheated conventional oven at 356°F for 45 minutes. Remove from the oven and let it cool for 10 minutes inside the pan, then transfer to a rack to finish cooling. Enjoy! Paola
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