Sourdough Rye Bread with Buckwheat Flour

Mix the sourdough starter with flour and water, then leave at room temperature for 8-10 hours until fully matured.

Place all ingredients into the bowl of a stand mixer and knead into a soft dough.

Transfer the finished dough to a covered container and let ferment for 3-4 hours.

Turn the fermented dough out onto a work surface. With wet hands, divide it into three portions. Shape the loaves using the wet method.

Optionally, roll the shaped loaves in a mix of black and white sesame seeds or other seeds.

Transfer the loaves into pans greased in advance with butter or baking spray, and let proof for 90-100 minutes.

Bake the bread in an oven preheated to 250°C. For the first 15 minutes, bake with steam at 230°C. Then release the steam and bake for another 25-30 minutes at 180°C.