Buckwheat English Muffins Bread Recipe


I love buckwheat flour pancakes for my weekend breakfast, so I decided to add some buckwheat flour into my English breakfast muffin recipe. It works a treat! The buckwheat flavours come through very subtly and the dominance of strong white wheat flour ensures the muffins get a good rise and come out with a soft, even and well structured crumb. So if you’re looking for English muffin recipe ideas with a twist, these buckwheat English muffins are an easy and tasty way to start.

Buckwheat English Muffins
Buckwheat English Muffins

Buckwheat English Muffins Recipe

Prepare the dough on the evening before you’d like to serve the muffins for breakfast. You can keep the dough in the fridge overnight. Take the muffin dough out of the fridge an hour before you need it and – one hour later – you can sit down to enjoy your beautifully flavoursome buckwheat flour English muffins.

English Muffins with Buckwheat Flour
English Muffins with Buckwheat Flour

Buckwheat English Muffins Ingredients

  • 350g strong white bread flour
  • 150g buckwheat flour
  • 7g salt
  • 7g dried yeast
  • 275g water
English Muffins Buckwheat Flour
English Muffins Buckwheat Flour

How To Make Buckwheat English Muffins

Day 1 – evening

  1. Combine all ingredients and form a dough.
  2. Place in a bowl, cover with a lid and leave to rise for 30 minutes.
  3. Punch down the dough in the bowl, cover with the lid again and place in the fridge overnight.

Day 2 – morning

  1. Take the dough out of the fridge and leave to warm up to room temperature for about an hour.
  2. Turn the dough out onto your work surface and roll out to about 2 cm thick.
  3. Cut out six muffins with a straight-sided cutter, 9cm in diameter.
  4. Lightly dust part of your work surface with fine semolina.
  5. Place the muffins on the semolina layer, ensure you keep some space between them as they will expand slightly.
  6. Turn the muffins once to ensure both the top and bottom are covered in semolina.
  7. Cover with a tea towel and leave to prove for 30 minutes.
  8. Preheat a heavy-based frying pan on the hob at a very low heat. Place the muffins on the hot frying pan plate and cover the pan with a lid, to capture the heat.
  9. Toast the muffins for approximately 5-10 minutes (keep an eye out to prevent burning), then flip over and griddle for another 5-10 minutes on the other side. I use a thermometer to ensure the inside temperature of the dough has reached 94°C which means the muffins are fully baked through.
  10. Cool slightly on a wire rack before serving.

Buckwheat bread recipes & buckwheat flour sourdough


Buckwheat galettes are a weekend breakfast staple in our house and the wonderfully distinctive taste of buckwheat flour makes for interesting bread baking too. There is quite a variety of robust tasting breads and bakes you can achieve with buckwheat. Here is my selection of the best buckwheat bread recipes.

Buckwheat bread
Buckwheat bread

10 things to know about buckwheat

  1. Buckwheat isn’t wheat. It’s the seed of an annual cold-climate loving plant belonging to the rhubarb family. The seeds are pointed and triangular in shape.
  2. Buckwheat is sold as groats (hulled whole buckwheat), as kasha (toasted buckwheat groats) or flour.
  3. Buckwheat flour comes from the milled de-husked seeds of the buckwheat plant (fagopyrum esculentum)The fine-textured, grey-ish flour usually comes as wholemeal with the full de-husked seed being crushed.
  4. Buckwheat has a strong, distinctive, nutty flavour.
  5. Buckwheat flour is gluten-free and is used in gluten-free baking to add flavour and nutritional value.
  6. It’s popular in Eastern Europe (blinis and kasha) and Japan (soba noodles).
  7. The biggest producers of buckwheat are Russia, China and Kazakhstan.
  8. Buckwheat contains higher levels of zinc (helps to bolster the immune system), copper, and manganese than other cereal grains.
  9. It is also a useful source of rutin which is thought to help control blood pressure and to possess anti-inflammatory and anti-carcinogenic properties.
  10. The Distillerie des Menhirs makes a pure buckwheat whisky, described here as ‘smooth, strange and unique’. Would love to try it!



Buckwheat Unhulled Raw Toasted
Photo by Buckwheat For Your Health

10 best buckwheat bread recipes

No matter what rocks your taste buds, buckwheat has an answer. A world of possibilities opens up when you start looking at baking with buckwheat flour and I’ve collated a list of some of the very best recipes.

Buckwheat seaweed bread
Buckwheat yeast bread with seaweed

Here are my top 10 buckwheat flour and pancake recipes, followed by my own recipe for a sourdough bread with buckwheat flour (see below the list).

  1. A delicious buckwheat yeast bread with seaweed (The New York Times)
    A recipe inspired by the region of Brittany; ingredients include buckwheat flour, wheat flour, kombu seaweed and dried yeast; ideal with seafood, think oysters, scallops or mussels.
  2. Wholesome buckwheat crackers with sesame (The New York Times)
    Great with smoked salmon; ingredients include buckwheat flour, wheat flour and sesame seeds. Note though, that I used about 3-4 times as much water as used in the recipe to bring the dough together.
  3. Buckwheat galettes (galettes de sarrasin)
    A buckwheat flour pancake recipe from the North of France, using 100% buckwheat flour and filled with ham, cheese, spinach and eggs.
  4. Sprouted buckwheat bread recipe (raw) (The Raw Chef)
    An inspiring raw food recipe worth trying; ingredients include sprouted buckwheat, sun-dried tomatoes, courgette, apple, avocado and flax meal.
  5. Buckwheat soda bread recipe (Dan Lepard for The Guardian)
    If gluten-free soda bread is your thing, here’s a good recipe to try; based on buckwheat flour and potato flour.
  6. Gluten-free bread & linseed bread
    This yeast-based recipe combines buckwheat flour, cornflour, linseed and psyllium husk powder with water, yoghurt and olive oil to form a wholesome loaf of gluten-free bread.
  7. Buckwheat pita bread recipe (Souvlaki For The Soul)
    Don’t expect them to puff, but these buckwheat flatbreads taste superb with souvlaki and tzatziki.
  8. Buckwheat pancakes
    A weekend brunch special; ingredients include buckwheat flour and buckwheat groats; serve with smoked salmon, cream cheese and green leaves
  9. Griddled buckwheat muffins from Dan Lepard’s The Handmade Loaf
    Another breakfast special; for some reason buckwheat works particularly well when served early in the morning!
  10. Buckwheat Florentines by My New Roots
    An innovative take on the traditional almond-based Florentine biscuit, this recipe includes raw buckwheat groats and a vanilla cashew coating. I love the versatility of buckwheat!
Buckwheat flour crackers
Buckwheat flour crackers with sesame seeds

Buckwheat bread recipe

This is my tried and tested buckwheat bread recipe, using sourdough to leaven the dough. The buckwheat flavours are subtle and well balanced.

Buckwheat sourdough
Buckwheat sourdough
Buckwheat sourdough
Print Pin
3 from 23 votes

Buckwheat Bread Recipe (Sourdough)

This is a delicious and wholesome bread, with the flavours of buckwheat subtly infusing the sourdough loaf. This buckwheat bread recipe is the perfect bread for both savoury and sweet toppings, ideal for breakfasting and snacking.
Servings 8 people


For the sourdough

  • 75 g wheat sourdough starter
  • 60 g buckwheat flour
  • 60 g water

For the main dough

  • 450 g strong white wheat bread flour
  • 60 g buckwheat flour
  • 285 g water
  • 10 g salt


  • Prepare the sourdough 12 - 14 hours before you make the main dough. Combine the sourdough starter, buckwheat flour and water in a medium, cover and leave to rest at room temperature.
  • When you are ready to make the main dough, combine 120g of the sourdough mixture (the rest should go back into the fridge for your next bake), the wheat flour, the additional buckwheat flour, the water and salt and form a dough.
  • Knead for a good 10 minutes until you have a smooth and elastic dough. Use your dough scraper to help with this process.
  • Place into a bowl and cover. Leave to rest for an hour or two until visibly risen.
  • Prepare a proofing basket by lightly dusting it with flour.
  • Punch down the dough and shape into a round loaf. Bathe the dough in flour (I use rice flour) and place seam-side up into the proofing basket.
  • Cover the proofing basket with a polythene bag to keep the moisture in and prove for several hours at room temperature until risen.
  • Preheat the oven to 220°C and if you are using a baking dome, heat this up from cold in the oven at the same time.
  • Turn out the loaf from the proofing basket onto the baking dome plate (or baking tray lined with baking paper), score it with your scoring knife and cover with the baking dome cover if using.
  • Place in the oven and bake at 220°C for 15 minutes and at 190°C for a further 40 minutes. Take the lid off the baking dome for the last 10 minutes if using.
  • Cool on a wire rack.
SaleBestseller No. 1
Baking Sourdough
  • Roberts, Kevan (Author)
  • English (Publication Language)
  • 144 Pages - 01/27/2020 (Publication Date) - The Crowood Press Ltd (Publisher)
Bestseller No. 2
Sourdough Bread Baking for Beginners: Complete Beginner's Guide. No Baking Tools. No Experience. From Sourdough Starter to Delicious Home-Made Sourdough Bread
  • Amazon Kindle Edition
  • Thomas, Victoria (Author)
  • English (Publication Language)
  • 83 Pages - 06/03/2020 (Publication Date)
Bestseller No. 3
Sourdough Bread: Beginners Guide with Bakers Recipes and Techniques for Baking Artisan Bread, Sweet and Savory Pastry, and Gluten Free Sourdoughs
  • Amazon Kindle Edition
  • Donnelly, Kaitlyn (Author)
  • English (Publication Language)
  • 89 Pages - 06/28/2020 (Publication Date)

Buckwheat Groats Pancakes Recipe


Bought a big bag of buckwheat flour and not sure what to do with it? There’s a packet of buckwheat groats sitting in your cupboard waiting for its time in the limelight? I feel your pain! Luckily… I have a solution. With these buckwheat groats pancakes you will be going through your buckwheat supplies in no time!

Buckwheat groats pancakes
Buckwheat pancakes with whole buckwheat groats

Hidden away in the depths of David Tanis’ book “Heart of the Artichoke and Other Kitchen Journeys“, I found this wonderful recipe for buckwheat galettes which he serves with ham and cheese, but I recommend smoked salmon and cream cheese with rocket dressed in rapeseed oil, lemon and garlic; a great dish for weekend brunch. I also really like the addition of buckwheat groats and have opted not to mill them. It makes for a lovely texture and looks good too!


Buckwheat pancakes with whole buckwheat groats
Print Pin
4 from 3 votes

Buckwheat Groats Pancakes Recipe

Prepare the pancake batter the night before making the buckwheat pancakes.


Ingredients (10 to 12 buckwheat pancakes)

  • 160 g buckwheat flour
  • 65 g plain flour
  • 2 eggs
  • 600 g milk
  • 1/2 tsp salt
  • 45 g buckwheat groats dry-roasted
  • Butter for making the pancakes


How to make buckwheat groat pancakes

  • Combine the flours, eggs, milk, salt and groats in a medium bowl and whisk together. This should be done on the day before making the buckwheat pancakes - for me this is usually Friday evening.
  • Cover the bowl and place in the fridge overnight.
  • Next morning, take the batter out of the fridge and give it a good whisk.
  • Get ready to make the pancakes by heating a pan over a medium heat.
  • Add a little bit of butter to cover the base of the pan. I use a silicone brush to distribute the butter across the base of the pan. It'll make moving and turning the pancakes easier.
  • Add a ladle full of pancake batter to the hot pan and move from side to side until evenly distributed.
  • Brown on one side before flipping over.
  • Remove and set aside (keep warm in the oven until the others are done, cover the pancakes to prevent them from drying out).