📝 About This Recipe
This deeply flavorful, gluten-free loaf marries the intense, nutty profile of toasted buckwheat with the rich crunch of roasted walnuts and a hint of herbal sophistication. Inspired by the rustic baking traditions of Eastern Europe, this loaf offers a moist, dense crumb that is both incredibly satisfying and naturally nutritious. Whether toasted for breakfast or served alongside a hearty winter stew, its complex earthy notes and aromatic rosemary finish make it a true centerpiece of wholesome grain-based cooking.
🥗 Ingredients
Dry Ingredients
- 2 cups Buckwheat flour (light or dark variety depending on preference)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1 teaspoon Sea salt (fine grain)
- 1 tablespoon Fresh rosemary (very finely minced)
Wet Ingredients
- 3 Large eggs (at room temperature)
- 1 cup Greek yogurt (plain, full-fat)
- 1/4 cup Maple syrup (grade A dark for depth)
- 1/3 cup Extra virgin olive oil (plus extra for greasing the pan)
- 1 teaspoon Apple cider vinegar
Mix-ins and Toppings
- 1 cup Raw walnuts (roughly chopped)
- 2 tablespoons Raw buckwheat groats (for a crunchy topping)
- 1/2 teaspoon Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with olive oil and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a dry skillet over medium heat, toast the chopped walnuts for 3-5 minutes, tossing frequently, until they are fragrant and golden. Remove from heat and set aside to cool.
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3
In a large mixing bowl, sift together the buckwheat flour, baking powder, baking soda, and fine sea salt to ensure there are no clumps.
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4
Whisk the finely minced rosemary into the flour mixture, ensuring the herbs are evenly distributed.
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5
In a separate medium bowl, beat the eggs vigorously until they are frothy and slightly lightened in color.
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6
Add the Greek yogurt, maple syrup, olive oil, and apple cider vinegar to the eggs. Whisk until the mixture is smooth and emulsified.
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7
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined; do not overmix.
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8
Gently fold in 3/4 cup of the toasted walnuts, saving the remaining 1/4 cup for the top of the loaf.
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9
Pour the batter into the prepared loaf pan and smooth the top with your spatula.
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10
Sprinkle the remaining walnuts, raw buckwheat groats, and a pinch of flaky sea salt evenly over the surface of the batter.
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11
Bake in the center of the oven for 50-60 minutes. The loaf is done when it is firm to the touch and a wooden skewer inserted into the center comes out clean.
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12
Allow the loaf to cool in the pan for at least 15 minutes. This is crucial as buckwheat is fragile while hot and needs time to set its structure.
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13
Lift the loaf out using the parchment paper 'wings' and transfer it to a wire rack to cool completely before slicing.
💡 Chef's Tips
To prevent the walnuts from sinking, ensure your batter isn't too thin; buckwheat flour absorbs moisture quickly, creating a thick batter that supports mix-ins well. If the top is browning too quickly, tent the pan loosely with foil after 40 minutes of baking. For a vegan version, replace the eggs with 'flax eggs' (3 tbsp ground flax + 9 tbsp water) and use a thick coconut yogurt. Store leftovers in an airtight container for up to 3 days, or slice and freeze for easy toasting later. Always use fresh rosemary; dried rosemary can be too needle-like and won't offer the same aromatic oils.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted cultured butter and a drizzle of honey. Pair a toasted slice with creamy goat cheese and sliced figs for a sophisticated appetizer. Enjoy alongside a bowl of roasted pumpkin soup or a rich beef bourguignon. Toast a slice and top with smashed avocado, lemon juice, and red pepper flakes for a savory breakfast. Serve with a glass of dry cider or a robust Earl Grey tea to complement the earthy buckwheat notes.