Rinse buckwheat in a sieve under warm water and then place in a bowl of room temp. water with the AC vinegar. Cover the bowl and let sit out at room temp. for 7-12 hours (or overnight). After soaking, rinse and drain the buckwheat using a sieve. The soaking liquid will be slightly viscous.
Put water on to boil. Meanwhile, place the soaked/drained buckwheat in a 1 quart pot on the stove on medium heat. Stir. As it dry-toasts, it will become dry, slightly brown, and aromatic.
Once it is lightly toasted, drizzle with oil, add salt, thyme and bay leaf and stir.
Add boiling water. The grains should be hot enough to sizzle when the water is added. This helps them to cook up fluffy (don’t let buckwheat come to a hard boil for any length of time or it will lose it’s light texture).
Stir, cover, lower heat, and slowly simmer for 15 minutes or longer, until the liquid has been absorbed. Fluff with fork. Serve with Herbed Horseradish or other sauce.