Early last year I posted on this subject. The best I could manage then was a pumpernickel style buckwheat. Now, there was nothing wrong with it. The bread was moist with a grainy texure and a mildly fermented flavour. Sliced thinly, it was a superb, flexible bread for use with savoury toppings.
It was good, but I was sure I could do more with a single flour. Recently I took up the challenge again.
This bread relies on some traditional breadmaking techniques: fermenting, scalding the flour.
The crust is soft and the crumb is light, soft, open and moist, but not gummy. The buckwheat and molasses flavours work well together creating a slightly sweet, rich bread.