Every once in a while a bread releases from its pan and delivers so much flavor that you cannot believe it is even related to loaves bagged in plastic in the bread aisle.
This recipe from Melissa Johnson at Breadtopia can be made with either buckwheat porridge or buckwheat flour. I made this loaf with freshly milled buckwheat flour and freshly milled heirloom wheat (Turkey Red). It is a loaf where you can actually taste the richness of slowly baked grains, gently browned in the oven after a slow deliberate fermentation.
And some ciabattas, because who doesn’t like ciabattas fresh from the oven?
