Time: 1 ora più riposo
Difficulty: facile

This delicious recipe was made with whole buckwheat flour.
Simple ingredients, ideal for summer garden buffets. When I want to offer something fresh and light, but be careful, because one bite leads to another.

Characteristics: Also known as black wheat or Fagopyrum esculentum, it is an annual herbaceous plant belonging to the Polygonaceae family. Despite its name, it is not a true cereal and does not belong to the Gramineae family.
Historical notes: Buckwheat has characteristics that make it very similar to cereals. It is a wild plant that has always grown in Siberia and Manchuria, and was introduced to the West in the Middle Ages.
Note: Buckwheat is rich in vitamins and minerals, particularly potassium and B vitamins. It has a low glycemic index, meaning it doesn't cause blood glucose spikes.

Ingredients for approximately 1 kg of dough
430 g Molino dalla Giovanna Special Bread and Pizza
20 g whole buckwheat flour
5 g granulated sugar
10 g white wine vinegar
370 g water
18 g fresh yeast
50 g extra virgin olive oil
5 g salt
Rice and corn flour permitted

For the filling:
Grilled eggplant
Fior di latte mozzarella
San Marzano tomatoes

Method
In a bowl, combine the water, sugar, and yeast; mix well until dissolved.
Add the mixture and buckwheat to the stand mixer, then add the water and sugar to the dry ingredients and mix vigorously.
After a few minutes, add the vinegar, then the oil, and then the salt, and continue kneading until all the ingredients are fully incorporated.
Transfer the dough to a floured surface and knead until smooth and homogeneous; then, divide the dough into loaves of about 100 g each and shape them into a loaf.
Let it rise on a baking sheet lined with parchment paper for about 1.5 hours in the turned-off oven, until the dough has approximately doubled in volume.

After the required time has elapsed, preheat the oven to 250°C (480°F). Once it has reached this temperature, bake the rolls at 190°C (375°F) for about 15 minutes, then lower the oven temperature to 160°C (320°F) and finish baking for another 10 minutes. Once done, remove the bread from the oven and let it cool for about 20 minutes on a raised rack.
Meanwhile, season the grilled eggplant with salt, oil, and vinegar.
Separately season the tomatoes with oil and salt and slice the mozzarella.
Take the bread, cut it into rounds, and toast it on the grill until crispy. Once all the bread slices are used, proceed with the filling.
Place a slice of bread on a plate, then alternate a mozzarella, an eggplant, and a tomato, then add another slice of bread.
Create small, individual towers and serve.
N.B.: Cooking times are approximate and should be checked regularly, as they depend on the type and power of your oven.