In my quest for wholegrain nutritional goodness, I decided to try a loaf that included buckwheat groats and was pleased with the result.
I began by toasting 150 grams of buckwheat groats in a frying pan. To the toasted groats, add 60 grams of honey and 300 grams of water. Heat until the water is absorbed, remove from heat, cover and let stand for a few hours.
Mix together 700 grams water, 300 grams whole wheat bread flour and 100 grams each whole grain Kamut, spelt, einkorn and barley flour. Let stand - autolyse - for 2 hours.
To the autolyse, add 150 grams starter, 50 grams of water and stir in the porridge until well blended. Add 300 grams all purpose flour and 20 grams salt.
Stretch & fold at 30 minute intervals, bulk ferment, proof etc. Bake at 450 degrees. Makes 2 loaves.