Ingredients:
0.75 cup + 1 tablespoon  water
1 teaspoon  caraway seeds
3/5 teaspoon  ground whole coriander
0.5 teaspoon  fennel seeds
2 teaspoons  linseeds
0.25 cup + 3 tablespoons  liquid sourdough
2.75 cups  freshly ground buckwheat flour (in a blender)  
1 teaspoon  salt
2 teaspoons  fruit sugar
0.75 oz  compressed yeast
1.5 tablespoons  olive oil or rapeseed oil
1 tablespoon + 2 teaspoons  tapioca flour
3.5 tablespoons  water

Liquid Sourdough Ingredients:
2 cups  water
0.75 cup  buckwheat flour
8 teaspoons  lactic acid fermented carrots OR white cabbage (sauerkraut)

Directions:
In a blender, process ingredients for the liquid sourdough, strain and pour into a glass jar and put the cap loosely on top. Set aside at room temperature for 3 days. Once a day, tighten cap and shake the jar. After fermentation put in refrigerator with tightened cap.In a blender, process liquid sourdough, spices and water. Pour the liquid dough into a large dough-mixing bowl. Add buckwheat flour and linseeds, and with a sturdy dough-scraper stir and knead until well combined. Set the bowl aside, covered with a baking towel, at room temperature for 15-16 hours.

When fermentation of the dough is done, dissolve yeast, fruit sugar and salt in 1 tablespoon of lukewarm water. Pour the tapioca flour into a sauce-pan with 3.5 tablespoons of cold water. Whip until mixed, then heat up until it thickens and gets sticky and then let cool. Pour the yeast mixture and olive oil into the dough, then put the tapioca into, and, with the dough-scraper, knead until well combined. Put baking paper on a baking plate. Place 9 pats of dough on the plate, sift buckwheat flour onto them, press together each of them (with an un-perforated turner) forming squares. Cover with a baking towel. Heat the oven, set to 125 F, for 2 minutes and then turn it off. Place the plate, still with the baking towel over it, on a lower shelf in the oven and let rise about 4 times its size.

Heat the oven to 425 F, put in the plate, turn off the heat and bake for 5 minutes. Then turn on the oven again and bake until browning approximately 15 minutes. Tap off excess flour from the buns after baking. It is preferable to use spring water and organic ingredients if possible. Store in the freezer to retain freshness.

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