Having some light buckwheat flour in the refrigerator and stone-ground wholemeal rye in the freezer, it was impossible to resist baking a loaf of Karin's buckwheat rye bread. For this first attempt, the spices were omitted. After an overnight fermentation in the refrigerator, a 750 g section of dough was proofed in an oblong banneton and then baked in a preheated Romertopf clay baker. The result did not disappoint.
Light Buckwheat Rye
Karin's recipe, even without the inclusion of spices, produced a unique and delicious bread. Many thanks to Karin for her excellent and inspiring post.