Ajdov Kruh

Crumble the cake yeast into a small bowl with a few tablespoons of warm water (around 38°C/100°F) and a pinch of sugar, then stir gently and allow it to activate until foamy.

Combine buckwheat flour and salt in a large mixing bowl, making a well in the center, then pour in the activated yeast mixture along with enough warm water to form a shaggy, slightly sticky dough.

Turn the dough out onto a lightly floured surface and knead firmly for 8 to 10 minutes until the dough becomes smooth and cohesive, though it will remain denser than a wheat dough.

Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and set in a warm, draft-free spot to rise until roughly doubled in size.

Punch down the risen dough, shape it into a round or oval loaf, and place it on a parchment-lined baking sheet or into a greased loaf pan.

Cover the shaped loaf loosely and allow it to proof a second time in a warm spot until visibly puffed and the dough springs back slowly when gently pressed.

Preheat your oven to 220°C (425°F), then score the top of the loaf with a sharp knife or razor blade and slide it into the oven, optionally placing a pan of hot water on the lower rack to create steam.

Bake the bread for 35 to 40 minutes until the crust is deep brown and the loaf sounds hollow when tapped on the bottom, then transfer to a wire rack and allow to cool completely before slicing.