Buckwheat and Breton bread

Buckwheat is not technically wheat as it belongs to the Polygonaceae family of flowering plants. 
However, since its grain is used and consumed in a similar way to other cereals, buckwheat is categorized as one of the pseudocereals.

Buckwheat comes from Asia—more specifically, from Siberia and Manchuria. It migrated west over the ages along with the displacement of populations.
Buckwheat began to be farmed in Europe in the 14th century.

{1}In modern France, most buckwheat farming takes place
in Brittany. In 2009, Brittany-Made Buckwheat was designated a protected geographical indication.

Buckwheat is a summer crop and is very sensitive to the cold.  
It's sown from around mid-May and is harvested 100 to 120 days later. It therefore grows quickly. Harvest begins toward the end of September.
It can grow to between 1 foot 7 inches and 3 feet 3 inches (50 cm–1 m) in height.

Grains of buckwheat are recognizable by their small pyramid shape and are around 0.2 inches (5 mm) long. Atop a red buckwheat stem, the grains are grouped together in bunches of 10 to 20.

Buckwheat is a source of high-quality protein. It  also contains essential minerals like phosphorus, potassium, calcium, and magnesium.
Buckwheat is a great substitute for people who can't eat gluten.

Buckwheat flour is traditionally used in the recipe for the galette bretonne (Brittany's regional, iconic buckwheat pancakes). It can also be used alongside other kinds of flour in a number of dishes or desserts, or also to make bread. 
Buckwheat is also roasted (kasha), or boiled in water.