Sort ingredients
laine
QR Code
Listen
Pdf
Rinse 1lbs of buckwheat under cold running water and let them drain.
Pour into a large bowl and cover with fresh cold water. Cover the bowl with a clean kitchen towel and store at room temperature for 6-7h (or overnight).
Drain the water carefully but do not rinse.
Fill the buckwheat in a blender, add salt and ¾ cup of water. Blend well.
Pour the bread dough into a large bowl and cover it again with a clean kitchen towel.
Let it sit for 12-24 hours to ferment.
Depending on the room temperature, the fermentation process may go faster or take a little longer.
After the dough has rested long enough, fill it into a loaf pan.
Top with some seeds if you like.
Bake at 350°F/175°C for 90 minutes.