Buckwheat Walnut Flax Breakfast Bread Recipe

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This recipe was born partly out of a need to get rid of some leftover buckwheat flour I had lying around, and partly out of having limited access to the internet where I am living at the moment. Usually when I am baking bread, I combine online and print sources to make up my recipes but, in the absence of unlimited information, I resorted to what I also had lying around: an extremely dated but charming cookbook entitled The Natural Healing Cookbook (1981). Even with the section called How to Ease Away from Caffeine (which I skipped right on over), it turned out to be a useful and insightful cookbook that organizes recipes based on what they can do for various health problems and ailments.

As the book asserts, a healthier heart, lower blood pressure, better digestion, calmed nerves, weight loss, can all be made possible through paying attention to what we put in our bodies. Adding fiber to your diet in the form of nutrient-rich bread can aid in digestion and all-around health, which is the inspiration behind the original recipe.

I simplified it somewhat (there was a long list of ingredients I didn’t have and truthfully, I didn’t know what soy flakes are or where I could get them) but I added flaxseed meal, walnuts, and yogurt, and substituted agave syrup for honey. This bread is delicious right out of the oven, toasted, with some butter, hummus, jam, or nut butter.

Adapted from The Natural Healing Cookbook
Recipe by Madeleine Ignon


1 packet dry active yeast

1 cup warm water

1 tbsp agave syrup, plus another 1/4 cup

3 cups whole wheat flour

1/3 cup flaxseed meal

1/3 cup buckwheat flour

1 tsp salt

1/3 chopped walnuts

1 egg, beaten

1/3 cup plain yogurt

olive oil, for greasing bowl and pan


 Photo: Madeleine Ignon

Photo: Madeleine Ignon


1. In a medium bowl, combine the warm water and 1 tbsp agave syrup until the syrup has melted into it. Add the yeast, stir, and set aside in a warm place, letting the yeast activate.

2. In a large bowl, combine the flours, egg, 1/4 cup agave syrup, yogurt, and salt and mix together. Add the yeast mixture and fold together with your hands, slowly tossing in the walnuts.

3. When the dough is well mixed-and you may need to add a little more flour to make sure it doesn't stick-form a ball and place it in an oiled bowl. Cover and let it rise, about 45 minutes.

4. Punch it down and knead it a little for a few minutes, then place in oiled bread pan and bake at 350 degrees for about 30-35 minutes or until a knife comes out clean.