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Buckwheat Bread with Sun Dried Tomatoes and Thyme


Buckwheat Bread with Sun Dried Tomatoes and Thyme

This is a wonder loaf! It’s completely wheat, gluten, grain and dairy free yet is still a great tasty loaf of bread. Almost unbelievable right? Trust me, this is a must. Being freezer friendly also means you can make it in bigger batches so it lasts longer

Makes 1 Loaf / 18 Slices
Total Time: 1hr 10min
Plant based Cooking Course Jay Halford
Prep: 10min
Cooking Time: 1hr



  • Place the flour, baking powder, salt, chopped sundries tomatoes and fresh chopped thyme into a large mixing bowl and mix all of the ingredient together
  • In another bowl, mix the milk and oil (melt coconut oil first if using it so that its in liquid form)
  • Pour this to the flour mix followed by half the water
  • Combine well, needing it by hand
  • Slowly pour in the rest of the water, this will finish as a very wet dough
  • Line a baking with tin with foil and spread the bread dough to cover the entire tin
  • Pre-heat the oven to 180C
  • Place the loaf in and bake for 50 minutes (turning half way through)
  • After 50 minutes remove the loaf from the oven
  • Turn it upside down onto a baking tray, remove the foil and bake for a further 10 minutes to make sure the bottom is baked and the loaf is cooked all the way through
  • Remove from the oven and allow to cool


This recipe offers you the chance to get creative. Here, we use sun-dried tomato and thyme but you can use any flavouring that you like. One that I have used include a curried buckwheat bread by just adding curry powder, mixed herbs, rosemary and sea salt, smoked paprika and caramelised red onions. Give it a go and see what you can create for yourself.

My Top Tips:

If you wanted a slightly lighter bread then you can leave out half of the buckwheat flour for a spelt flour. This will mean it’s not wheat-free, so if you are avoiding wheat then stick to the above recipe as it can create a different texture to the bread.