Fermented buckwheat bread
Instructions
Rinse the buckwheat under running water; transfer it to a glass container and cover it with just enough water to submerge it. Let it soak for at least 8 hours.
After 8 hours, drain the buckwheat and blend it with 350 ml of water using an immersion blender; you should end up with a smooth cream.
You’ll notice foam on the surface; this indicates that fermentation is taking place.
Let it rest for another 8 hours, or until you see small bubbles on the surface (this may take more or fewer hours).
Now add 45 g of mixed seeds and the salt, stir, and transfer the mixture to a loaf pan lined with parchment paper.
Let the mixture rest for about 2 hours; add the remaining seeds from the surface and bake the bread in a preheated oven at 180°C for about 1 hour.
Remove it from the pan and let it cool completely on a wire rack before slicing.
