Fermented buckwheat bread

Although the recipe has little elaboration, it is true that it is necessary to respect the soaking time (24h) and fermentation time (another 24h), so this bread is not immediate, although everything good is made to wait.

Soak 500gr of buckwheat grains for 24h.

After the soaking time, rinse the wheat and let it release the water and put it in a food processor to grind it with 130 ml of water and the salt.

Add the phyllium and let stand with a cloth on top for another 24 hours.

Put the dough on parchment paper on the baking sheet. To handle it you will need a little flour. Grease the bread (make small cuts to help baking) and put it in the oven at 175 degrees for about 80 minutes.

Let the bread cool on a wire rack.