Ingredients:

300 g of Mulino Marello hulled buckwheat

120ml of water

A teaspoon of fine salt

Mixed seeds to taste (sunflower, sesame, chia, pumpkin)

Procedure:

Rinse the beans, soak them overnight in a bowl full of water. You can prepare them in the evening and leave them in water all night. In the morning, drain, add 120 ml of water, a teaspoon of salt and blend. Pour the resulting mixture back into the bowl, wrap with a cloth and keep at room temperature in a corner of the kitchen for at least 24 hours, even 36. The dough will have swollen slightly, you will see bubbles and it will have taken on an intense but pleasant smell, typical of fermentation. Pour into a rectangular mold or alternatively into the cake or plumcake mold. Cover with plenty of mixed seeds. Cook in the oven at 180 degrees for about 80 minutes. Do the toothpick test. The focaccia must be hardened on the outside and slightly moist on the inside. Remove from the oven and let cool, consume as is, or cut into slices and bake them in the oven with a drizzle of oil. In this way the focaccia is crunchy, ideal for filling.

Bread or focaccia made with only buckwheat grains left to ferment is the recipe of the moment that is becoming popular on social media.

It is easy to make and requires only one ingredient.

It allows you to obtain digestible and tasty bread, suitable for those who have problems with gluten, for those who are intolerant to yeast and for those who need to keep their blood sugar under control.

In the preparation of this recipe, the choice of grain is fundamental and Mulino Marello buckwheat allows us to use a high quality, Italian ingredient, controlled at every stage, tasty and digestible.

This focaccia can be kept for a maximum of three days as it is a naturally fermented food, but it is possible to cut it into slices and place the slices in foil or cling film, well wrapped in the freezer. Just take them out in the evening for example and the next morning they will be ready to be spread with jam, even after toasting them in the toaster.

A recipe to have in mind even when you go on holiday, but you have the possibility of a kitchen with an oven. Here, just bring a pack of Mulino Marello buckwheat grains in your suitcase and we can without much effort make the perfect bread for our picnics in the mountains or lunches on the beach. And if we then add brown sugar and raisins to the dough, we obtain a sweet bread for breakfast that satisfies our sweet tooth.

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