A type of flat bread prepared with a combination of buckwheat flour and wheat flour. Buckwheat flour is often used for breads in the colder climate of northern European countries. The flour produces a bread with a dark color and a crumbly texture. It has a distinctive flavor that may be an acquired taste for individuals who have not tried it. Since buckwheat flour is gluten free, it is usually combined with wheat flour so that the dough will rise. It is often baked in a low cake pan or tart pan with a removable bottom and when cooled, the bread is cut into wedges. Buckwheat bread is difficult to slice when it is made into a loaf shape because of the crumbly nature of the bread.
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