Another Buckwheat/Oat Variant
This is my stand-by bread. One of these days, I need to finalize a recipe and stick with it. For this one, I eliminated the oat flour and reduced the buckwheat flour. The sorghum, buckwheat, and barley flours were used for a mash, and buckwheat and oat groats were used in a hot water soaker.
Loaf flattened a bit versus springing, but the crumb turned out nice and moist and fairly open. I keep wanting to make this a hearth loaf, but it's tricky getting it right with the level of gluten free flours. I may just start keeping this a pan loaf.