You will need
Soak the buckwheat and Seasoned Sea Salt in hot water overnight or microwave for 2 minutes.
Pour buckwheat into a sieve and drain off all the water.
Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C.
Oil or butter a 28 cm x 11 cm bread pan. Line the base with a strip of baking paper.
In a big mixing bowl decant the dry mix from the muffin bag but reserve the raisins for a snack.
Make a hollow in the dry mix, add dry yeast, sunflower seeds (reserve 2 T (30 ml), buttermilk, oil and soaked buckwheat.
Mix to blend.
Decant the bread mixture into the prepared pan. Sprinkle with reserved sunflower seeds and press in lightly with the back of a spoon.
Leave the bread to rise in a pan of very hot water. Cover with cling film and then a cloth for about 1 hour. Once slightly risen remove bread pan from water.
To humidify the air in the oven, place a small heatproof dish of water in the oven on the side.
Bake for 1 hour 15 minutes. Remove the bread from oven, shake out of the pan and continue baking without a pan for 10 – 15 minutes more to crisp the bottom crust.
Serve with lashings of butter and jam and/or cheese.
Extra Strawberry, Strawberry Jam
1 cup (250 ml) store bought strawberry jam
8 – 10 fresh strawberries, hulled and quartered.
Mix the jam in a big measuring jug with the strawberries and microwave on high 3 minutes. Stir, cool and serve.