400g of unroasted buckwheat groats
2 teaspoons of salt
Put the buckwheat groats into a bowl and add water, so that it will be fully covering the buckwheat and even slightly above it. Leave it covered for 24 hours.
On the next day, get rid of the excess of water which was not absorbed by the buckwheat, add salt and blend it together until you get a smooth texture.
Leave it covered for another 24 hours.
Spread some oil on a loaf baking tray and pour the dough inside.
Bake the bread for 1 hour in 200 degrees.