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1
Simmer kombu for 10 minutes in a small saucepan with enough water to cover.
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2
Meanwhile, in a large bowl, dissolve yeast, honey and sea salt in 2 cups warm water.
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3
Set aside 10 minutes.
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4
Drain kombu well and add to yeast mixture.
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5
Stir in buckwheat flour and all-purpose flour.
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6
Add whole-wheat flour, 1/2 cup at a time, beating a good minute or so after each addition to make a moist, thick, elastic, sticky dough that does not quite hold its shape, adding a little more flour if needed.
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7
Dough should be too soft to handle and cling to the sides of the bowl.
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8
Beat another 2 to 3 minutes.
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9
The consistency should be almost like that of mashed potatoes.
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10
With unsalted butter, butter a 9-by-5-by-3-inch loaf pan.
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11
Transfer dough into pan, smooth the surface, sprinkle coarse salt on top, cover lightly with a piece of parchment or wax paper and let rise until dough reaches the top of the pan, about an hour.
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12
Heat oven to 400 degrees.
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13
Bake dough 45 minutes, until browned, then transfer pan to a rack to cool for 15 to 20 minutes.
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14
Run a knife around the edges, turn bread out onto the rack and continue cooling to room temperature before slicing.
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15
Serve with salted butter.
