A nutritional mix of minerals and vitamins that provides the surplus of energy we need now that we are facing the coldest months of the year!

If you want to try buckwheat bread here is the recipe!

Dissolve 7 g of freeze-dried yeast in 140 g of warm milk with 5 g of sugar. In a separate bowl, mix 500 g of buckwheat flour with about 800 ml of boiling water in which we have previously dissolved 10 g of salt, until it reaches a smooth and homogeneous consistency. Transfer the dough to a pastry board and let it cool. Meanwhile, in the same bowl as the first dough, mix 500 g of type 0 flour with the milk and yeast mixture. Combine the two compounds, adding semolina flour and water as needed. When the dough has reached the desired consistency, cut out four rolls of the same weight and put to rise in a warm place for half an hour. After the resting time has elapsed, turn on the oven to the highest temperature by placing a bowl full of water in the bottom, this way you will get a crispy and light crust. Bake and after 10 minutes lower to 180°, continuing to bake for 30 minutes until the bread turns a classic amber color. Bake and let cool.

Buckwheat Bread is rich in minerals and vitamins such as iron, magnesium, potassium, selenium some B vitamins. In addition, buckwheat has a low glycemic index and helps keep blood cholesterol levels low.

Try it with San Nicola PDO Ham and pomegranate seeds!