Spelt And Buckwheat Bread.

I have been trying to experiment with a combination of different flours to reduce the amount of gluten intake. So far, I’ve tried 100% brown rice bread, which was not good at all, and a combination of rice and spelt flour made the bread taste nicer, but the texture was a bit too crumbly. Half spelt half buckwheat was nice, but again – a bit too crumbly. So, here is my best result do far: 300g stoneground spelt flour and 200g buckwheat flour. This combination worked perfectly for both taste and texture, so here’s the recipe.


  • 300g stoneground wholegrain spelt flour
  • 200g buckwheat flour
  • 1 tsp low sodium salt (I use pink crystal salt)
  • 1 1/2 tsp baking soda
  • 300ml soy milk (mineral water or any other milk should also be fine)
  • 50ml olive oil
  • fennel seeds for sprinkling

  1. Preheat the oven to 200C and line the baking tray with non-stick baking paper. There’s no need to grease it as bread will be oily.
  2. In a bowl, combine both flours, soda and salt together until well mixed.
  3. Add milk or water and mix well until the dough forms, then gradually pour in the oil. Continue mixing with a wooden spoon or by hand, until the dough is moist and oily, but very pliable. Shape the dough into a smooth ball.
  4. Place the dough ball onto the baking tray and flatten it slightly to form a round shape. Cut a cross pattern or two parallel lines on it with a sharp knife, sprinkle with fennel seeds and bake in the oven for 30 minutes until turns golden and rise slightly.

Shaped and ready to be baked.

5 comments to Spelt And Buckwheat Bread.

  • Rebecca Kenyon

    This is DELICIOUS! Thank you x

  • newbie fructmal

    I love the taste of the buckwheat, but it is stil very crumbly. i used almond milk. are you sure you want to use baking soda? i like my bread risen. i will try with baking powder next time, and with yeast the time after that 🙂 and allow to rise for 45 minutes or so before baking.

  • admin

    Let me know how did it go with baking powder and yeast if you try it. Maybe it won’t be so crumbly if you go for yeasted version.

  • Kit Whittaker

    Not sure about baking soda, as described in recipe (not a nice taste). Also image in photos shows bicarbonate of soda. Are you thinking of baking powder.?

    Will try again with amendments

  • admin

    It is a soda raised bread, so I’ve used bicarbonate of soda (baking soda), which is different from baking powder. I have never tasted the soda in this bread, but if you do, try to add just one teaspoon. Or try baking powder and see how it turns out.

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