I forgot to mention traditional breads in Belarus were baked from rye flour. Rye was commonly grown as it was yielding better crops in colder climate on non-fertile soils of Belarus. Wheat was also grown in smaller quantities or imported from abroad available in wealthier families. Breads baked from wheat flour weren’t even known by a common Slavic word for bread (‘chlieb’). It was known as ‘piroh’ or ‘karavaj’, while ‘chlieb’ was made from rye (žyta) flour. Karavai were commonly baked for weddings in southern Belarus near Ukraine. Mixing wheat flour with rye flour became wide-spread in the last 100 years or so.