Buckwheat soaked in 140 ml of water, the temperature slightly above room - 30 - 33 degrees for 20 minutes. I use unground buckwheat from "Mistral".

In 140 ml of warm water (35 - 38 degrees) to dissolve the sugar and yeast, leave to stand for 10 minutes to "cap". In a bowl combine sift wheat and buckwheat flour, add honey.

Pour the flour the dough, put soaked buckwheat along with the liquid, vinegar (if you use rye, buckwheat, flax, spelt flours vinegar helps the process of fermentation), salt and knead the dough. Knead for 5 minutes on medium speed. Then add the vegetable oil and again thoroughly promisit until total penetration of the oil.

Leave the dough for fermentation for 1 hour, covering the bowl from saveriani. After a time start to form. The dough press down, divide into 12 balls, for 80 g. Leave for 10 minutes under the film. Formed into baguettes.

Proving 30 minutes before baking to make cuts with a sharp blade. Preheat the oven to 200 degrees. Bake for 25 - 30 minutes, 10 of them at 200, then reduce the temperature to 180 degrees.

Ready to cool the baguettes on the grill, under a linen towel.