Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Buckwheat Bun

By Wednesday, January 15, 2014 , , , ,

Sliced bread is great when you want some avocado on toast, but what about when you want a bread roll for falafels or a veggie burger? I set myself a challenge to modify my buckwheat bread recipe to come up with a substitute for the tasteless gluten free bread rolls sold at supermarkets, and I created something which is nutty and flavoursome from the buckwheat and filled with nutrients too.

Makes 2-3 rolls

You will need:

2 tsp dried active yeast
3/4-1 cup warm water
1 tsp sugar
1 tsp vinegar
2 tbsp psyllium husk
1/2 tbsp olive oil
2/3 cup brown bread flour or 1/3 cup each of brown rice flour and other gluten free flour like oat flour
1/3 cup buckwheat flour
1/4 tsp baking soda
1/2 tsp chia seeds
1 tsp pumpkin seeds
1 tsp sunflower seeds

Put your oven on a low heat and combine the yeast, 3/4 a cup of warm water, sugar and vinegar in a bowl and let the yeast activate and froth up in a warm place. Mix in the flours, baking soda and psyllium husk, adding up to 1/4 cup more water if the dough is very dry. Next, gently stir in the olive oil and seeds. Knead for a minute or two until it reaches a dough like consistency, then put the dough into a bowl, cover and leave the rise in the oven for an hour. 

Once it has risen, remove from the oven and heat the oven to 180C. Knead the dough again, and split into 2-3 rolls, then bake for approximately 20 minutes, or until lightly browned. These taste best fresh on the day, but can be toasted to be eaten later during the week, or frozen

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  1. How long does it take for the yeast to froth up? :) is it ok without the sugar? x

    1. Probably 10-15 minutes? And no, you definitely need the sugar, it's the food for the yeast!

    2. Okay, thankyou for replying! :D I have one last question (sorry if it's a pain!) but when I've mixed everything together and I'm kneading it into a 'dough' consistency, how wet should it be? I tried to make it this morning, I added the extra 1/4 C but then it was way too wet and gloopy so I added more flour-
      * (it probs would have turned out fine but I was baking some cookies at the same time and kind of forgot about the bread, turned the oven up and ended up cooking the dough.. atleast the cookies turned out fine, hahaha!)

    3. It should just be as wet as regular bread dough, moist but not sticky and easy to knead

  2. It hardly turns out as a dough for's way too liquid! I'm sure I got the proportions right.

    1. Did you use the psyllium husk? For me, the psyllium husk needed over 1/2 cup of water to even make a proper gel, so I needed 3/4 of a cup of water for it it make a dough

  3. Can this be made into a loaf of bread? If so, what quantities would you suggest?

    1. I already have a buckwheat bread loaf recipe posted!

  4. Can you use chia or flax seed meal as a substitute for the psyllium husks?

  5. How much should the dough rise? :)