buckwheat sourdough skillet bread

slice & top with sweet

or savory & put the

rest in the freezer

8 servings, 165 calories

1 c wheat chef, pinch sea salt, 2 c buckwheat flour, 2 c water

stir, cover & chill 24 hours; remove from fridge & rest 5 hours; cook in greased cast-iron skillet, flipping once

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