Made by kneading buckwheat and whole wheat flours with yeast and letting them proof for a long time, this loaf carries a lower glycaemic load than white bread thanks to its whole-grain content. It can be sliced and enjoyed throughout the day.
Mix the buckwheat flour, whole wheat flour, yeast and salt in a bowl. Add the lukewarm water and olive oil and knead for 10 minutes until you get an elastic dough.
Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for 45 minutes until doubled in size.
Knock the air out of the dough and shape it into a long loaf, place it on a lined baking tray, cover lightly and let it rest for another 15 minutes.
Score the top of the loaf with a sharp knife and bake in an oven preheated to 210°C for 35 minutes, until it sounds hollow when tapped on the bottom.
Using the closed oven with just its light on to proof the dough speeds up the rise. Allergens: contains wheat (gluten).
Increasing the proportion of buckwheat flour gives the bread a denser, earthier flavour; in that case adding an extra tablespoon of water keeps the dough's consistency right.
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