Orange-Buckwheat Bread

I am fascinated with buckwheat flour. It is an acquired taste unless you are Jewish and ate kasha as a kid or eat a lot of Japanese soba-kiri noodles. But this flour is great in small amounts, and I have made converts of lots of bakers with recipes like this. Buckwheat has its botanical origin at the unique Lake Baikal area in Siberia. It is the planet’s oldest and deepest fresh water lake, located in the center of the Mongolian empire and home to hundreds of plant species found nowh