I've never had buckwheat bread, or buckwheat anything, to my knowledge, but I was intrigued by the "velvety" description.
It's a bit unappealing, I must admit.
The bread stayed fresh for two full days after baking.
I prefer the standard Basic Hearth Bread recipe.
I don't like the buckwheat flavor enough to work with it again, and it's the only bread recipe in the book that uses buckwheat flour. I will pass the rest of the flour on to a friend.
NEXT UP: Banana Feather Loaf