French Sourdough Buckwheat Bread with Seeds 

In this video I will show you how to make traditional French buckwheat bread with seeds.
This recipe is very flexible in terms of dough making, as it can be baked either the same day or 12-18 hours later.
The bread works well both as an accompaniment to dishes and on its own.
Recipe for 2 small loaves:
100 g buckwheat flour
400 g wheat flour (12-13% protein)
350 g + 50 g water (16-18C)
100 g active wheat or rye sourdough (100% hydration)
2 g fresh yeast (optional)
10 g salt
100 g seed mix
Desired dough temperature 24C
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