I tried a second round of the sprouted buckwheat bread. It is from the Fermenting for Foodies website. This bread is gluten free and quite tasty.

I still have trouble reading recipes and getting things done in order. This time I mixed all the ingredients together then added the flour. Apparently I was to wait with the yeast and salt and other stuff until the flour hydrated. One of these days I will get it right. 

The bread didn’t turn out too bad. Also found out not to bake the bread with the convection setting just regular setting. This has poppy seed ground flax and ground pumpkin seeds.

I think this one has really good potential for sandwiches. There is enough flavour to be accented by Dijon mustard lettuce mayo and turkey or chicken. I don’t eat ham or beef so not sure about those ones.

The buckwheat I am fermenting is on its way I see some bubbles! Maybe by tomorrow. 

P.S. I had to throw out all the starter that I had as a hair got in there and it freaked me out. I am a bit of a germophobe in the kitchen.