Buckwheat is a plant with high sustainable potential. The sustainable agronomical potential is demonstrated by a very long and continuously cultivation, especially in Asia and Eastern Europe. Buckwheat could be found in a high number of traditional recipes and contribute to the health of populations through theirs high content of fibres, high quality proteins and many functional ingredients as antioxidants. In Romania buckwheat it is consumed in reduced quantity but could be used to formulate some functional food which could contribute to the population’s health and baking industry sustainability. We investigated the effects of replacement of wheat flour with 10%, 20% and 30% buckwheat flour. We evaluated the rheology and bread characteristics. At low level of wheat flour replacement positive effects could be observed but at 30% replacement of wheat flour the dough rheology and bread characteristics were severely affected. The taste and specific volume were most affected. We consider that buckwheat has a real potential to be use in the formulation of functional food and is a sustainable ingredient for bread baking.