Wheat grain that has been coarsely crushed or cracked into gritty pieces rather than milled into flour. Also known as cracked wheat, it retains the bran, germ, and endosperm, making it a wholegrain ingredient rich in fibre, B vitamins, and minerals. Kibbled wheat is used in multi-grain and rustic breads, where it adds chewy texture and nutty flavour, and in breakfast cereals and pilafs. It needs longer soaking or cooking than flour to soften fully. Bulgur wheat is a related product, made from wheat that is parboiled before cracking. Bakers value kibbled wheat for the visual and textural interest it brings to loaves.