2 and 1/2 cups (425g) buckwheat groats
6 Tbsp raw sunflower seeds
1 and 1/4 cups (296 ml) filtered water (+ more for soaking)
1/2 tsp unrefined salt
1 tsp butter or coconut oil for pan coating
Rinse the buckwheat groats and sunflower seeds and place together in a glass bowl. Fill in with water so there are 1-2 inches (3-5 cm) on top. Cover the bowl and leave it on the counter for 4-12 hours or overnight.
Drain the buckwheat and sunflower seeds mixture in a mesh strainer and throw away the gooey liquid. Do not rinse the buckwheat, as that will remove the enzymes that will further help with fermentation. Place the drained buckwheat mixture in a blender or food processor together with the salt and 1 and 1/4 cups fresh water. Process for a few seconds, so the batter still has some texture. Place the batter back into the same bowl and leave it covered on the counter for 8-14 hours. The more you leave it, the more it will ferment, forming some bubbles and a sour smell.
When you are ready to bake it, coat a 9x5 inch (23x13cm) loaf pan with oil or butter and pour the batter in it. Bake at 380F (194C) until the edges are golden-brown and the middle completely set, about 65 minutes. When done, let cool in the pan on a cooling rack.
Store wrapped in a cotton cloth for about two days on the counter, or in a zip bag in the fridge for 7-10 days. It can also be frozen for later use. Enjoy toasted or as is with your favorite spread or dish.