I couldn't find the exact origin of this recipe but I was won over. It requires a little time but is very simple to make and above all delicious. Fermented buckwheat bread made from hulled buckwheat grains is a recipe found especially in the culinary traditions of Eastern and Northern . This type of preparation is particularly popular in Russia , Poland , Ukraine , as well as parts of Finland and the Baltics . In Russia, for example, buckwheat is often used in many fermented preparations such as blinis or kasha (cooked buckwheat grains). In Finland and the Baltics, similar recipes for breads made from fermented buckwheat exist, often combined with traditional rustic dishes.
Preparation
Ingredients
Preparation
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Rinse the buckwheat several times until the water runs clear.
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Soak the buckwheat for 6 or 7 hours.
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Drain without rinsing and mix the buckwheat with the water and salt until you obtain a lump-free paste.
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Place the dough in a bowl, cover with a towel and leave to ferment at room temperature for 12 to 24 hours, depending on the room temperature.
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Once the dough is lifted and made small bubbles, transfer the dough to a cake pan covered with parchment or sack bread (mine is great: it has a lid and does not hang). Sprinkle with squash or other seeds. Then bake in an oven preheated to 180 for an hour and a half.
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After cooking, remove the bread and place it on a rack. Wait for it to cool before slicing it and eating it.
