This loaf is made by kneading buckwheat and whole-wheat flours with yeast and letting the dough rise for an extended time. Its whole-grain content gives it a lower glycemic load than white bread. Slice it to enjoy throughout the day.
Mix the buckwheat flour, whole-wheat flour, yeast, and salt in a bowl. Add the lukewarm water and olive oil, then knead for 10 minutes, until the dough is elastic.
Place the dough in an oiled bowl, cover it, and let it rise in a warm place for 45 minutes, until doubled in size.
Punch down the dough and shape it into a long loaf. Place it on a baking pan lined with parchment paper, cover it loosely, and let it rest for another 15 minutes.
Score the top of the loaf with a sharp knife. Bake in an oven preheated to 210°C / 410°F for 35 minutes, until the bottom sounds hollow when tapped.
To speed up proofing, you can let the dough rise in a turned-off oven with only the light on. Allergen: contains wheat (gluten).
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