Method

• 1.
  For the grain soak, dissolve the honey in water and then soak the barley, buckwheat and sorghum in a container large enough for them to expand by half again. Cover loosely and stand overnight at room temperature.
• 2.
  For the pre-ferment, mix the flour and yeast in a bowl large enough for the mix to triple in size. Add the water and combine until even making sure that all the flour is hydrated. Cover loosely and refrigerate overnight.
• 3.
  For the bread dough, add the buckwheat flour, baker’s flour and salt into a large bowl and combine. Add the water and pre-ferment. Fold together and knead the dough for about 5 minutes in the bowl until it’s fairly smooth. Tip the soaked grains over the dough and incorporate by repeatedly folding the dough over itself.
• 4.
  Place the dough into a lightly greased bowl with a neutral or mild oil and cover. Set aside for 2 hours for the dough to rest and prove. Meanwhile, oil or line two 13.5cm x 10cm (11cm deep) bread tins.
• 5.
  After 2 hours, portion out two 940g pieces of dough. On a lightly floured surface, elongate each piece into rectangles running lengthways away from the edge of the bench. Roll the top of each piece of dough towards you- try to make the dough as tight as you can without tearing it. Where the roll finishes is known as the seam. Place each loaf, seam-side down, into the bread tins. Cover and set aside for 2 hours. Meanwhile, preheat oven to 170C fan-forced (190C conventional). Place a baking tray on the bottom shelf of the oven.
• 6.
  Once the dough has risen about 2cm below the lip of each tin, place the tins in the oven. Pour 2 cups of water into the hot baking tray and close the door. The steam generated will help the loaf expand, as well as dissolve the sugars on the surface of the dough allowing them to caramelise, resulting in a darker, more flavoursome crust.
• 7.
  Bake the loaves for 1 hour then remove from the oven and allow to cool for 5 minutes before transferring onto a cooling rack for at least 4 hours. Try to resist slicing it during this time to allow the crust to set.