Buckwheat Bannock

It has been scientifically proven that buckwheat is a healthy and remedial herb. It has all good qualities as well as whole grains, except that it is rich in lysine, an essential amino acid important for bone growth and blood regeneration. Buckwheat is low in fat and calories. It contributes to the proper functioning of the intestines and it is completely suitable for a vegan diet (because it contains a significant proportion of proteins). This vegan buckwheat bannock is quite easy to prepare. Always mix buckwheat flour with wheat flour to produce a new flavor,as well as coriander which gives a piquant flavor. Unleavened dough with buckwheat is very tough and it doesn’t puff up that good when made with 100% wheat flour.Therefore, for optimum effect stretch the dough into a thin flat cake.


Ingredients for one medium-sized bannock:

  • 6 cups of wholegrain (integral) wheat flour
  • 2 cups of integral buckwheat flour
  • ½ teaspoon of fine-ground unreafined sea salt
  • 1 teaspoon of coriander seeds (cumin seeds would go perfectly just as good)


Mix the two types of flour. Add salt and coriander(or cumin). Add lukewarm water and knead vigorously about 10 minutes. You need to make a soft dough for your buckwheat, but still solid enough that will allow for forming. Leave it covered in a warm place in a bowl with a little oil at the bottom, about 12 hours. After that period, the dough will puff up naturally, without yeast, and give a pleasant, sourish flavor. Pour it onto a lightly-oiled baking pan and spread evenly in order to get a thick bannock. Place the baking pan in a heated oven and bake at 180-200 degrees Celsius until it’s well baked.

Enjoy this delicious and healthy vegan buckwheat bannock!