Kibbled Rye and Kibbled Wheat - anyone with experience or info?
Ok as of late my baking has been going well... since I bake just about every day and keep well detailed records I am getting the hang of improving not only the flavor but also the look of my bread.
The flour supplier I use recently gave me a list of specialty flours he provides... along with ash contents, moisture content and a bunch of other info per style of flour. Interesting stuff to say the least.
They have under 'specialty flours' something called Kibbled Rye and Kibbled Wheat.
According to what I briefly read while Googling the term it seems these are akin to steel cut oats.
From the web:
"Honeyville's Kibbled Wheat is a premium Hard Red Wheat Berry cracked in such a way as to not create an abundance of fine particles. As an ingredient, it helps to add a rustic texture and flavor to whole wheat bread. It can also be used as a coating to give the bread a more natural multi-grain appearance."
Much less fine particals and more 'whole grain' type of a texture. A granule as opposed to a powder I guess?
Anyhow - has anyone used these for baking? Surely they'd look fantastic on top of a loaf... but what about in one?
Any idea of the flavor or advantages for fermentation that Kibbled Rye or Kibbled Wheat offer?
They come in 50lb bags so if I order one of each I am going to have to start justifying all this space I'm taking up in the pantry. LOL!
Thoughts, recommendations or experiences with such types of grain products anyone?