I've had the Laurel's Kitchen Bread Book for a while, but never actually tried any of the recipes until this one.  The only major change I made was to incorporate a sourdough starter and leave out the yeast.

The result?  A flavor explosion!  Nothing subtle about this one.  But then, I suppose a bread based on whole rye, buckwheat, coffee and molasses isn't going to need much coaxing in terms of flavor!

The texture I think I need to work on.  No pictures in the book for reference, but my version would make a very effective club if I were required to defend myself against, say, a pack of wolves - and that doesn't seem right.  I'm pretty sure it was under-proofed, over-steamed and over-baked.

Even so, the flavor wins out.  Here I sit happily hacking off pieces and gnawing away.  I'm looking forward to seeing how this one ages, and definitely looking forward to baking it again!

-Marcus

The crust is nearly ¼ inch thick and hard as a rock!  Tough to even get a knife into it.