Small rolls can be made by cooking the batter in muffin tins, reduce the cooking time.
Buckwheat and Rye Soda Bread
1 1/2 cups cooked buckwheat (3/4 cup uncooked)
60 g melted butter
1/2 cup plain yoghurt
1/2 cup milk ( maybe a little more)
1 tablespoon brown sugar
1 cup rye flour
1 1/2 cups whole meal flour
1 1/2 teaspoons bicarbonate of soda
1/2 teaspoon salt
Place buckwheat in a pan of boiling water and cook for twenty minutes. Drain.
Combine cooked buckwheat, melted butter, yoghurt, milk and sugar in a mixing bowl.
Stir in the salt, bicarbonate of soda and flours. Add a little extra milk if necessary, the batter should be soft.
Spoon into a greased and lined loaf tin or large muffin tins.
Bake at 200 deg C for twenty minutes, reduce heat to 180 deg C for a further twenty to thirty minutes or until cooked and skewer comes out clean.
Place cooked loaf on a cooling rack and allow to cool.