Wash mint under running water and chop. Place in a cup, cover with boiling water and let steep for 30 minutes.
If you are using whole buckwheat, grind it in a grinder to make flour.
Add wheat flour, buckwheat flour, rye flour and wheat malt to a pot and mix well. Add ½ cup of boiling water. Knead the dough really well, cover with a blanket and leave for 5 hours. Be sure to keep the “dough” warm. If the temperature falls, heat it over the water bath a little (not higher than 140F), do not overheat!
Then transfer the dough into a large glass or ceramic container, add honey, steeped mint and yeast. Add 8 cups of cold water and mix well. Make sure there is plenty of room in the container for fermentation.
In a day you will see the fermentation has started. Transfer the liquid into smaller plastic containers, cover them tightly with lids and place into a fridge.
You will need:
- Water – 9 cups
- Wheat malt – 2 tablespoons
- Buckwheat flour – 2 tablespoons
- All purpose flour – 1 tablespoon
- Rye flour – 1 tablespoon
- Honey – 1 ½ tablespoon
- Mint – a couple of leaves
- 1 pinch of dry yeast