Sourdough Buckwheat Kombucha Bread

For the sourdough version of this bread you will need-

1 1/2 cups raw buckwheat groats
1/2 cup kombucha original flavor (or unflavored)
1 cup water
2 cups buckwheat flour (found in the grocery store, this flour is made out of roasted buckwheat) 
1 cup of water warm
1 tablespoon sugar
1 teaspoon dry active yeast
1/2 cup finely ground chia seeds (grind in a clean and dry spice grinder or blender)                                           2 teaspoon salt
2 teaspoons apple cider vinegar (yeast likes an acidic environment)
3 tablespoons olive oil (or some other type of oil) plus a bit for greasing the pan.

Take the 1 1/2 cups of raw buckwheat groats and soak in water for three hours. When they have fully softened rinse the grouts and drain off all excess water. Rising is important, raw grouts can be slimy. At the end you will have about 2 Cups of soaked grouts because they will plump in water.

In a blender such as a Vitamix or other high powered machine, blend the 2 cups soaked raw grouts with 1 cup water and 1/2 cup kombucha. Pour slurry in to a large bowl and mix, until fully incorporated, the 2 cups buckwheat flour. Allow this mixture to sit and sour (ferment) usually twenty-four hours will do it. Go longer for a more sour dough. Stir periodically with a clean spoon. If you find the dough is drying out, smooth the top and add a very thin layer of water.

When you are ready to bake the bread take 1/2 cup water lukewarm (not hot or the yeast will die!) add 1 tablespoon of sugar and 1 teaspoon of dry active yeast. Allow the yeast time to consume the sugar and grow, about 10 minutes.

In a clean dry blender or spice grinder finely grind 1/2 cup chia seeds with 2 1/2 teaspoons salt. slowly sprinkle the chi seed/salt mixture on to the batter while stirring. Chia seeds can get gummy, just use elbow grease and a large dose of patience, they will incorporate smootly. Add 2 teaspoons apple cider vinegar and 3 tablespoons olive oil (or some other type of oil).

The batter should be thick but not too thick. It flows off the spoon slowly like a cake batter, if the batter is too stiff add a small amount of water. Pour mixture in to slightly greased silicone baking pan. Allow this mixture to rise for one hour. Bake in a preheated 350 degree oven for 50 minutes. When bread is done it will sound hollow when tapped. Allow to fully cool before cutting.