This bread is a spin of my PCB artisan bread – but I substituted the 50 grams of rye flour with 50 grams of buckwheat flour. The finished bread was darker in color and was firmer and dryer than the PCB bread. It had a lot of flavor and texture – I liked it!

• 250 g Organic All-purpose flour
• 100 g White whole wheat flour
• 50 g Buckwheat flour
• 1 Tbsp Wheat germ
• 1 Tbsp Cane sugar
• 1-1/2 tsp Kosher salt
• 3/4 tsp Dry active yeast
• 1-1/4 water

Directions: Use a whisk to mix all of the dry ingredients together, then mix in the water and stir until combined. After all of the loose flour is wet from the water use your hands to form a ball. Drizzle a little extra virgin olive oil on the bottom of the bowl and on top of the ball in your hands. Place the dough in the bowl and cover.

Let the dough rise in a warmish place (about 70 degrees) for 12 to 18 hours. After the dough has risen, pre-heat the oven to 450 degrees with your Dutch oven inside to pre-heat as well. While your oven is pre-heating tear off a piece of parchment paper and flour the surface. With floured hands remove your dough from the bowl and knead with your hands for a few minutes. Knead by pulling the dough and folding under four or five times. Lay the dough back on the floured parchment in the shape you want. Using a sharp knife cut some slits on the surface of the dough and sprinkle a little flour on top – it looks cool.

After the oven has pre-heated carefully remove the very hot Dutch oven and take off the lid. Place the parchment with the dough on it directly into the Dutch oven – with the lid on place return it to the oven. Bake for 25 minutes, then reduce the temperature to 350 degrees, remove the lid and bake for another 10 minutes.