Mini buckwheat breads are flavorful breads enriched with buckwheat flour (heljda). This recipe is a great way to get introduced to this rustic, nutty ingredient. Soft, hearty, and satisfying, these breads are a Balkan classic with a modern twist. Shall we?
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Background
Buckwheat is known locally as heljda in Bosnia, Serbia, Montenegro and Croatia. In recent years this seed - used like grain in cooking - has enjoyed a renaissance in the Balkans.
Despite the name, buckwheat is not related to wheat at all. Instead, it comes from a plant related to rhubarb, and grows well in poor soil and mountainous regions.
It's rich in nutrients, protein, fiber, magnesium, iron, and it's naturally gluten-free. However, in most recipes it's mixed with regular flour as by itself tends to be dense.
Today, buckwheat's used for everything from porridge to pancakes. Our mini buckwheat breads are a fantastic way to start cooking with this rustic ingredient.
Why You'll Love These
🥗 Delightful Nutty Flavor. Buckwheat has a distinctly nutty, statisfying flavor that will stay with you all day long.
🧀 Super Healthy. Buckwheat boosts fiber, balanced amino acids, minerals, and is gluten-free.
👩🍳 Crowd‑pleasing. These hearty breads are sure to make anyone feel special.
Ingredients
Here are the few ingredients you'll need to make buckwheat bread:
- Baker’s yeast. Instant or active dry.
- Sugar. If needed, to activate the yeast.
- Buckwheat flour.
- White flour. To mix with buckwheat flour.
- Melted butter.
- Salt.
- Sunflower seeds. Or other seeds.
Instructions
Here's how to make buckwheat breads:
Step 1. (Not pictured) Activate the yeast.
Step 2. Mix dough.
Step 3. First rise.
Step 4. Second knead & rise.
Step 5. Shape breads.
Step 6. Finish prep.
Step 7. Bake.
Step 8. Butter & cool.
More Breads You'll 💙
We're all about carb-loading on Balkan Lunch Box. Here are a few more breads you'll like:
Handling
Serve mini buckwheat breads warm. They're slightly crisp on the outside, and fragrant and soft inside. They pair wonderfully with soups, stews, ajvar, meza, or simply a little butter with a pinch of honey.
Store buckwheat breads in an airtight container or bread bag/box at room temperature for up to 2 days. Avoid freezing.
As they taste best warm, reheat in the oven or a toaster oven a few minutes until warm. Microwave will make them slightly soggy.
Recipe FAQs
Sure!
After the dough rises the first time, cover in saran wrap, or leave in an airtight container, and refrigerate overnight. Bring to room temp before shaping and baking.
Buckwheat is good for you because it's high in fiber, high-quality protein, B vitamins, minerals, and is completely naturally gluten-free on its own.
Absolutely!
Most seeds can be sprinkled on top for variation. Think pumpkin seeds, flax seeds, sesame, or fresh herbs like rosemary.
Thoughts?
Lastly, if you made mini buckwheat breads and liked it, please consider giving it a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This helps others find the recipe more easily!
Also, feel free to leave a comment (I read each one!), and don't forget to tag a photo #balkanlunchbox, or us @balkanlunchbox, on IG.
Prijatno, Dobar Tek, and Bon Appetit!
Mini Buckwheat Breads
Ingredients
- 1 tablespoon baker's yeast
- 1 teaspoon sugar
- 16 ounces white flour
- 5.5 ounces buckwheat flour
- 3-4 ounces melted butter
- ½ tablespoon salt
- 3-4 tablespoons sunflower seeds
Instructions
- Activate the yeast. In a small dish mix baker's yeast, sugar and a tablespoon or two of lukewarm water. Set aside for 5-10 minutes, until bubbly.
- Mix dough. In a larger bowl, combine the yeast mix with flours, salt, 1.5-2 ounces of melted butter and 2 tablespoons sunflower seeds. Add about 25 ounces warm water, and start kneading. Knead until all ingredients are completely integrated and you have one, harder ball of dough.
- First rise. Cover and set aside in a warm place for 30 minutes to rise.
- Second knead & rise. Knead a few more minutes, and set aside for another 30 minutes. Heat oven to 480 °F (250 °C).
- Shape breads. Sprinkle working area generously with flour. Take the dough ball out and split it in half. Roll the first half out into a circle about 12 inches in diameter. Cut into 8 slices. Work each slice into a small ball, and then flatten a little bit until you get a disk. Place into an oiled pan. Follow with the remaining slices.
- Finish prep. Take a little bit of warm water and sprinkle onto each dough disk. Tap it in with your palm, and then sprinkle with remaining sunflower seeds.
- Repeat. Repeat with the second dough ball. If your pan is small you may have to bake in two batches.
- Bake. Bake 10 minutes at 480°F, then lower to 415°F (210°C) and bake another 15 minutes.
- Butter & cool. Take out of the oven, paint with the remaining melted butter. Lift the breads onto their side and let cool for 15-20 minutes. Consume warm.
- Repeat. If you used two pans, repeat last two steps for the second batch.
- Serve mini buckwheat breads warm—crisp outside, soft and fragrant inside. They’re perfect with soups, stews, ajvar, meza, or simply butter and honey.Store in an airtight container at room temperature for up to 2 days; avoid freezing.Reheat in the oven or toaster oven for best results—microwave may make them soggy.
Video
Notes
- Nutrition Information and Serving Size
Su says
Hi, this recipe looks great. I'm going to try it with spelt/dinkel flour which although is still contains gluten is more water soluble so easier to digest than wheat flour. Thanks for the recipe!
Aida says
Let us know how it goes! I haven't used spelt flour before except in pasta. I liked the taste.