With the test I was lazy and complicit in the bread maker. In the instructions to my CPS, you must first download the liquid ingredients (whey, honey), then dry. Butter I melted. The dispenser I have, so the seeds are thrashed immediately. The "dough+rise". If kneading by hand, it is necessary to heat the serum to room t, add sugar, honey, salt, yeast, stir and leave for 10-15 minutes to have a "cap". Pour melted butter, mix buckwheat flour, flax seeds and gradually adding flour, knead the dough. Wheat flour may need a little more or less. Put the dough in a suitable container, cover with cling film and put in a warm place. I came to HP.

The dough should double in size, it takes from 40 to 60 minutes. Due to the buckwheat flour, it's not too airy and fluffy, the dough is quite thick.

You can leave as is, giving a round shape, and you like me, divided into two parts, each two times to collapse inward (like a roll), giving them an elongated shape baguettes.

Coat the baking pan with parchment, spread baguettes, and leave for 20-30 minutes for proofing. I tightened the pan with cling film and sent in a preheated 50°C oven.

After time to get the baguettes, remove the foil, with a sharp knife or blade make diagonal incisions. To cut it shortly, what would the dough was reaching for the knife. Sent in a preheated 200°C oven for 20 minutes. After 20 minutes, diminish the heat to 180°C and Topcem another 20 minutes, until fried crust. Preferably, in the baking process, a couple of times injecting in the oven with water from a spray bottle to create steam-this will ensure the formation of a crispy crust.

Retrieved baguettes on the grill, allow to cool a little. To make it easier withdrew the parchment, it is possible baguettes straight from the parchment to spread for 1-2 minutes on a wet towel.

Well, that's all! Cut and enjoy.