Ingredients:

500 g of fine grain buckwheat flour Marello Mill

Approximately 500 ml of warm water

1 sachet of dry brewer's yeast

2 teaspoons of fine salt

15 g of psyllium cuticula (optional)

Preparation:

Mix the buckwheat flour with the dry yeast, the salt and, if you decide to add it, with the psyllium cuticle. Add the water until you obtain a slightly moist mixture. Pour the mixture into a plumcake mold, wrap it in a clean cloth and place it in the turned off oven. Let it rise for at least an hour, checking that the dough has swollen a little and increased in volume. Proceed by cooking the bread at 180 degrees for about 50 minutes, until it is well cooked and golden on the surface. Let cool. Cut into slices, eat at room temperature, or bake each slice in the oven or toaster. The slices can be stored in the freezer and taken out when needed.

Curiosity:

If you love buckwheat and its rustic and particular flavour, try making this bread at home. A basic recipe that allows you to always have slices of genuine and nutritious bread available, taking care to cut the buckwheat bread into slices and store it in the freezer. If you need the slices for breakfast, take them out of the freezer in the evening and bake them in the oven for a couple of minutes in the morning to make them crispy! Thanks to the Mulino Marello flour, the buckwheat bread has an excellent hold and does not crumble, but to add cohesion you can add the psyllium cuticula, an ingredient widely used in gluten free dough. Making buckwheat bread at home means having a genuine food with high nutritional value in a short time and easily. Buckwheat is rich in fiber and vegetable proteins, minerals such as magnesium, iron and potassium. A slice will give you energy and make you feel full and satisfied.

Try this bread to make a sandwich with chickpea cream, freshly pan-seared courgettes, a radicchio leaf and sautéed mushrooms

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com