Step 1

Soak the buckwheat groats in water for 5-6 hours.

Step 2

Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.

Step 3

Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.

Step 4

Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.

Step 5

Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.

Step 6

At the end of the fermentation, gently mix in the salt and any seeds you wish to add.

Step 7

Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.

Step 8

Let the batter rise for another 30 minutes to an hour in your lit oven.

Step 9

Preheat the oven to 350 F with pan in the oven.

Step 10

Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.

Step 11

Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.