The loaf started was fermented with a rye, buckwheat sour dough. The remainder of the flour mix was varying percentages of local farmed wheat, barley and Castelvetrano grano duro from Molini del Ponte in Sicily. Buckwheat is a pseudo cereal, more a seed than a grain that is related to sorrel and rhubarb. Rye is a grass, and a relative to barley and wheat. Combined with the ancient grain of Sicily, it's a happy meeting, rustic and flavorful.
20% Grano duro