Buckwheat, Barley, and Oats: White Flour Version
Did a variation on my regular recipe. Swapped out all the WW for a mix of AP/Bread flour. With all the non (low) gluten flours and the soaker, it's hard to keep this recipe from spreading flat when doing a free standing loaf. This time I tried it with a round and seam side up. I think it helped the loaf hold its shape with no score. Spread just a bit on one side, but overall not too bad!
Combination of the spelt and buckwheat flours seems to give this loaf its reddish brown color. Crumb turned out typical for this loaf. It was still a little moist (should dry up a bit more over the next day or two), but it's perfect for sandwiches and toast. The aroma from the toasted buckwheat really comes through.
EDIT: After having a couple slices, I think the white flour version might be a candidate for sourdough instead of the raisin yeast water.