This is a simple, tasty, whole grain bread you can make without any special equipment or ingredients. It is easy to make, and just requires some forethought about the timings, as it needs time to ferment. Because it is made from buckwheat, it is also gluten free.
The first thing to do is decide when to start making the bread. It needs to ferment for two periods, so you need to be awake/available for preparing the second ferment, and then for putting the bread in the oven. The first ferment takes about 5-8 hours, and the second ferment takes about 12 hours/overnight. The ferment times will depend on the weather. You will need less time in warm weather, and more time in cold weather, I usually start in the afternoon, prepare the second ferment before going to bed, then bake the bread in the morning. This works really well on Saturday/Sunday, giving us fresh bread for lunch on Sunday. I often make two loaves at once, as it keeps in the fridge well, for using as toast during the week.
Measure the buckwheat and add to a large ceramic/glass bowl. Cover in approximately 3 cups of water (exact amount doesn't matter). Set aside on the bench with a cloth over it for approximately 5-8 hours. This is the first ferment.
Once the first ferment is completed, tip the buckwheat into a sieve and drain the liquid. DO NOT RINSE the buckwheat. It will have gone a little slimy, which is what you want.
Add the 265g of water to a blender. I know, it seems weird to weigh water, but trust me, it works. Tip the drained buckwheat into the blender. Blend on high until a smooth batter is formed.
Tip the batter back into the ceramic bowl, and cover with a damp tea towel. Allow it to sit on the bench for approximately 12 hours, or overnight. This is the second ferment.
After the second ferment, add the salt , linseeds and pumpkin seeds to the bowl and gently mix to combine with a spatula. Feel free to substitute the seeds. Other options include walnuts, whole oats, hemp seeds, sunflower seeds.
Tip the batter into a loaf tin lined with baking paper (or a non-stick tin). Sprinkle the top with seeds of your choice (optional). The loaf tins I use have internal measurements of 21cm x 10cm x 6cm.
Put the tin into the middle of a cold oven, then turn it on to 180C. Cook for 80 minutes. The top will split and the loaf will form a good crust.
Remove from the oven, and remove from the tin soon after, to avoid the loaf sweating in the tin. Cool on a wire rack. I tend to eat the bread fresh on day one, then store it in the fridge after that, and use it as toast.
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