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Put the buckwheat into a bowl, cover with water and leave to soak for at least 4 hours, or overnight.
Pour into a sieve and drain, but do not rinse. That glossy coating you'll see on the buckwheat is what's going to bind the bread together.
Pour the buckwheat back into the bowl and add 240ml of water and the salt. In a food processor or with a stick blender, blend until smooth.
Cover the bowl with a tea towel and leave to ferment for 24-48 hours, depending on how warm your kitchen is. You'll know it's ready to bake when you see a slight rise and bubbles in the mixture, which are good signs that the fermentation process is well underway.
Once ready to bake, preheat the oven to 220C. Line a loaf tin with baking paper and pour in the batter. Bake for an hour or so until the loaf is a deep golden brown. One out of the tin, check that it feels hard on the bottom and sides to make sure it's cooked through.
If it feels at all soggy on the bottom, put it back in the oven, out of the tin and straight onto the oven shelf, for 10 minutes or so to firm up.
If you want to freeze it, the whole or half loaf can be frozen, or consider slicing and freezing the slices, ready to be taken out as and when needed and popped straight in the toaster.