Recipe of Fermented buckwheat bread

Join me and let's see how to make Fermented buckwheat bread

Instructions:

Step 1
• Wash the buckwheat with the help of a sieve.
Step 2
• Place it in a large bowl and cover with water. Let it soak overnight.
Step 3
• The next day, rinse the buckwheat under the tap, put it in the blender or food processor and add about 120 ml of water and salt
Step 4
• Blend until buckwheat is mixed with water. If you see that you need more water to be able to grind, add it little by little, up to a maximum of 240 ml. It does not need to be excessively crushed.
Step 5
• Pour the mixture back into a bowl, cover with a kitchen towel and add psyllium or baking powder. At this point I added some sunflower and pumpkin seeds and combined them in the mixture with a wooden spoon. Cover the bowl with a kitchen towel and let it rest for 24 hours at room temperature or in the oven (turned off).
Step 6
• After 24 hours, preheat the oven to 175°C and pour the dough into a greased mold. Place it in the oven, on the center rack, and bake for 1 hour and 20 minutes with heat up and down. The edges should be lightly browned. The center will be the last thing to be ready, so if you see a humid place there, it hasn't finished baking
Step 7
• Take it out of the oven and when you can, unmold without scalding your fingers. Let it cool completely on a rack.
Step 8
• This bread is kept for 3-5 days at room temperature. If the bread is less cooked, it will be more humid and will not last as long. Better store it in the fridge, there it can last a week without problems
Step 9
• Before eating it again, cut a slice and heat it up in a pan with a little oil, it will be much richer.