Wash the buckwheat groats in a colander under running water for a couple of minutes.
Put the buckwheat in a large glass bowl. Add 2 litres of water and let soak the buckwheat for 12 hours or overnight at room temperature.
After 12 hours, drain the the buckwheat in a colander. Do not rinse the buckwheat.
Put the buckwheat in a kitchen blender and add 1 cup of water (250 ml)
Add a pinch of salt and blend it briefly. You must have a runny yoghurt-like mixture that still has some texture.
Cover the bowl with a lid or a plastic wrap and leave the dough ferment for 24 hours. It will rise to 1.5 times its size.
Preheat an oven to 200'C (400'F)
Prepare a loaf pan by greasing it with some olive or coconut oil and transfer the batter into the tin. You can also use parchment paper if you prefer.
Sprinkled some sunflower and chia seeds on top or any other of your favorite toppings.
Bake for 1.5 hours. Let it cool
Once the bread is cool enough to handle, remove it from the bread tin and let cool on a wire rack completely.
Enjoy!
Notes
This bread will stay fresh in an airtight container in the fridge for a week. Slice the bread and freeze it in a freezer bag for up to 3 months. Take one slice at a time and reheat it in a toaster. Add any seeds or nuts to this bread if you like. If you do, add them just before you bake the bread, after the dough is fully fermented.