PURPOSE: To obtain the title bread having a flavor of buckwheat, moisture, a soft feeling and excellent durability, by blending specifically treated buckwheat flour dough with prepared dough of wheat flour, fermenting, roasting, etc.

CONSTITUTION: (A) Buckwheat flour is kneaded with preferably 90-100% hot water and cooled to 40°C to give buckwheat flour dough. Then (B) 2-3 times as much wheat flour as buckwheat flour by weight is kneaded with preferably 65% water and optionally desired amounts of sugar, salt, fats and oils, yeast, etc., and rekneaded with the component A, fermented, divided and roasted to give the objective bread.