Numerous forms of buckwheat chia bread have evolved under human selection. This diversity has led to confusion in the naming of wheats, with names based on both genetic and morphological characteristics.
For more information, see the taxonomy of wheat. Free-threshing wheat is closely related to spelt. As with spelt, genes contributed from Aegilops tauschii give bread wheat greater cold hardiness than most wheats, and it is cultivated throughout the world’s temperate regions. Common wheat was first domesticated in Western Asia during the early Holocene, and spread from there to North Africa, Europe and East Asia in the prehistoric period.
