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Unexpected flavor with this one; it has a sort of sweetness to it. The interior is quite dark from the buckwheat flour and it didn’t have a great rise.
The buckwheat groats were a nice addition as they lend a nutty kind of flavor, which I’m guessing is mostly because I toasted them before adding to the dough. Eaten raw they taste like pretty much nothing. They ended up absorbing a lot of water and becoming much softer than I thought they would so the texture of the bread stayed pretty normal.
Might have to come back to this one and try it again with a lower water content as the buckwheat flour didn’t absorb as much as normal wheat flour, resulting in an overly wet dough that stayed pretty flat.