Special Buckwheat Bread

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You will taste the uncompromised flavor of buckwheat in this bread. Truly made for the buckwheat enthusiast.


  • 1/2 cup prunes, or raisins, coarsely chopped
  • 1-3/4 cups buttermilk, room temperature
  • 1/2 cup brown sugar
  • 2-1/3 cups Hodgson Mill Buckwheat Flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract, (optional)
  • 1/2 tsp. cinnamon, (optional)


Place buttermilk and chopped fruit in a large bowl and set aside to soak for 10 minutes.

Prepare 1 loaf pan or 6 miniature loaf pans by greasing or fitting with parchment paper.

After fruit has soaked, stir in remaining ingredients.

Pour batter into prepared pan(s), working it into pan corners with a spatula.  Level loaf tops and let batter rest for 10 minutes.  Preheat oven to 325°F.

Place pan(s) in oven and bake 45 minutes for regular loaf pan or 30 minutes for miniature loaf pans.

Bread is done when color is rich brown and a toothpick inserted in its center comes out clean and dry.

Remove bread from oven.  Turn the pans on their sides to gently release bread onto a metal rack to cool.

VARIATION: for a lighter flavor use 1 cup Hodgson Mill All Purpose White Flour and 1-1/3 cups Hodgson Mill Buckwheat Flour.


1 regular loaf or 6 mini loaves Print this Recipe

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1100 Stevens Avenue, Effingham Illinois 62401