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I do something like this loosely based on a bread from Paula Wolferts 'Cooking of the Eastern Mediterranean'.
Flour, yogurt, starter, or yeast, and seeds mixed in if I'm baking it, or on top if it's in a pan. If I have a broiler I stick it in for 30 seconds, if not I dry toast the seeds.
So my pick would be wheat flour, buckwheat, buttermilk, yeast. And I would mix it today for a deeper flavor.
Hmm! That does sound good.
Lets see.
1/2 c. buckwheat
1 c. unbleached flour
6 Tbls. buttermilk powder (It's what I happen to have, 🤷♂️ ).
1/2 tsp. Salt
1 Tbls. Sugar
1/4 c. Ground pumpkin seeds.
Soften 1 tsp. yeast in 3/4 cup warm water. Mix all ingredients with 1 Tbls. melted butter. Let sit covered for an hour, then place in the fridge over night. Can add more flour the next day if it's too moist (Can't remember the liquid to dry ratios, but unimportant for the first part. I can adjust for more/less when necessary).
(update: Ok, that was the perfect amount of liquid. I'll touch up some more flour when I place it in the fridge...On the other hand. Should have been more pumpkin seeds, or less flours. Meh! Will have to do...maybe I'll find the will to grind more seeds up before I fry/bake it, heh).
Slept pretty horribly last night which makes my pains worse, so I'll push it back for tomorrow. Which will give me a chance to let it sit.