Bio-Buchweizenbrot / organic buckwheat bread from Bernd Bakery
The buckwheat, to my surprise reduced the grainy flavor of the bread relative to other whole grain breads. It had a nice nutty flavor. The loaf was dense but nice. I should've been more careful in following directions! I didn't follow keeping the oven open the last 5 minutes the crust became a bit too crusty!
Here's the link to the recipe on Bernd's Bakery, note the recipe first starts in German, followed by the English version. Great site! I was really impressed with the level of details on creating bread cultures - take a look!