part-baked small loaves
I love the taste of buckwheat, and my wife occasionally makes me buckwheat bread. But as I am the only one who likes it, they tend to go stale too quickly. If she makes more than one at a time, is it possible to par-bake (or half bake) a loaf, freeze it at that stage, and complete the process later - a bit like the part-baked baguettes you can buy in some shops?
If not, have you other suggestions, such (maybe) as making rolls instead of loaves, and freezing fresh, fully baked rolls for use individually when required?