Prepare all ingredients for baking.

Buckwheat is very good quality from Mistral I ground in a coffee grinder into flour. You will need 100 g

Sift all three flours in a big bowl, mix and form a mound.

To make in the middle deepening and to pour into it water at room temperature.

Mix flour and water to promisit, cover with plastic wrap and set aside for 10-15 minutes.

Add to the resulting mass salt, yeast and knead the dough until then, until it become a soft texture and starts to come unstuck from hands. Cover and let stand in warm place 40 min.

Soak raisins in warm water for 5-10 min to Dry and roll in flour so it is evenly distributed in the dough. Nuts chopped not too fine. Add raisins and nuts to dough, mix well, flatten the dough into 2 balls, cover and leave to rise for 1.5 hours, the Dough should increase 2 times. On the rising dough with a sharp knife to cut a cross or 2 parallel incision - it will not pair when baking, break, bread. Bake in a preheated 240 degree oven for 35-40 minutes. To check the readiness by tapping on the bottom crust - if the sound is dull, the bread is ready!

Take out from the oven a lush fragrant muffin with a crispy crust.

One bun I'm just bursting. The bread is well risen and cooked.