Step 1

In a bowl of stand-mixer (such as Kitchen Aid) or large bowl, add 1 cup of the water, yeast, sugar and mix well. Add ½ cup of all-purpose flour and mix again. Cover a bowl with a plate and leave in a warm place for 40 minutes.

Step 2

Add the remaining ½ c of water, 2 1/2 cups of all-purpose flour and buckwheat flour and mix the ingredients, about 3 minutes. (Speed 1 on stand-mixer fitted with a hook) (See Note 1).  If you’re not using a stand-mixer, just mix the ingredients together first with a spoon and then with your hands. Cover the bowl with a clean kitchen towel and leave it to rest for 20 minutes.

Step 3

After 20 minutes, the dough will be more elastic and easier to work with. Remove the towel, add salt, oil or butter and knead for 5 minutes (Speed 2-3 on stand-mixer fitted with a hook). If you’re not using Kitchen Aid, knead for about 10 minutes until the dough is nice and elastic. (See Note 2)

Step 4

Form a ball and place into a lightly greased bowl. Cover the bowl with a towel or plastic wrap and place in a warm place until the dough doubles. This will take approximately 60 to 90 minutes.

Step 5

Invert the dough on a lightly floured working space, knead for 30 seconds, slightly flatten with your fingers and shape it into a roll the length of a loaf pan. The exact size doesn’t matter. Place the roll into an oiled loaf pan fitted with a lid and close the lid.

Step 6

Leave the dough to rise for about 40 minutes. 30 minutes into the rising process, preheat the oven to 460º F. At this point, you can try to slide off the lid. If it’s hard to move, the bread is ready to bake.

Step 7

Place bread in the oven, bake for 10 minutes. Then, reduce the temperature to 360º F and bake for 30 more minutes.

Step 8

Remove bread from the oven, carefully slide off the lid, invert the loaf on a cooling rack and let the bread cool. Enjoy the bread when it’s no longer hot.