The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kibbled Rye and Kibbled Wheat - anyone with experience or info?

luc's picture

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?

gradygrains's picture

Primarily Luc, KR amd KW are used mainly for decoration purposes. They add no protien real protien value or gluten addition as techncially they are not a flour. Many bakers will soak the kibbled W and R prior to usage as this both imparts better shelf life attributes due to the leaching of the moisture back into the crumb and also deliver an overall better flavor profile.. One of my favorites is Cooked wheat germ. Gives a great nutty flavor to breads.

John W Cooper

luc's picture

Interesting. So the KR and the KW are just sort of making a loaf look more wholesome. LOL! The bling for the bread as it were.

I'll give them a try - though now thinking about it - it may seem that getting through a 50lb bag of it may take some time. Hmm... maybe money better spent on testing other grades/types of flours.

I have recently sprouted some wheat to use in a Sprouted Wheat Loaf... the grains should be ready by the day after tommorow - I'll post some shots.

The cooked wheat germ you speak of is like the flakey kind of wheat germ that you can get in health food stores? I wouldn't mind trying some of that - I'm always on the lookout for what can improve the flavor of my loaves. I seem to have a handle on the pre-ferments to improve flavor - and I've tried with good success adding things like olives and raisins to my formulas - but I wouldn't mind adding a bit of nutty taste.

The Doc's picture
The Doc

Dear Floyd M.:

The name Kibbled Rye and Kibbled Wheat come from the milling process used to reach the state of cracking the grain. It is almost the same as "cracking wheat". Kibbling rollers are used to "split" the grain in half, thus the name. As used in baking bread, cracked wheat is very popular, as it adds a "rustic" taste and appearance to the loaf. Kibbling cracks the grain, thus splitting it and in this process, small granules of the grain and husks are produced, as a byproduct. These are sifted off, as what is desired, in the process, is the "flake" itself. It has to do with appearance, not just taste or quality. You do receive food value from the product, however the most important nutrient is lost in this process and that is the germ and "fines" that are "winnowed off". It was initially done to "give" the appearance of "rustic grain breads". Things "whole grain" and "rough and manly" is what sells in today's America, a country of "lost understanding", among 90% of the inhabitants of our country.

The loss of such nutrients and valuable food sources are simply "not tolerated" in Europe, particularly Eastern Europe, where food value is positively not wasted. I've baked bread for over 40 years and now am into the Italian outdoor oven methods that utilizes "live fire" ovens to bake at high temperatures, in shorter periods of time, thus "trapping" a far greater degree of nutrients in the finished product. The taste and flavor are beyond description. It's the way it used to be", before things "became modern" in America. I grew up in a household where everything was produced at home, including "bread baking day". We raised, harvested and ground our own grains. We didn't throw any of it away, just because it "added fines" to the bread or muffins. If we didn't produce all of our own food, we didn't eat. It was just that simple.

A brief history: In 1900 90% of all American's lived on farms or in rural areas and baked their own breads and "put up" their own foods, so knew what was in them. They also knew what food was supposed to taste like. The vast majority of American's today, don't have a clue what the food their eating "is supposed to taste like". A "glaring example" of this, is a jar of salsa I gave to a niece. She asked what I put into it, that made "the flavor explode", because she was unable to replicate the taste. I told her I used my own garden produce that was grown from my own "select" seed and picked at the "peak of flavor and freshness", so that I "controlled" the taste and that was where the flavor came from. I pointed out that commercial salsa came from vegetables that were picked green and "gassed" to "get color", but the flavor and taste would never be there, but she wouldn't know it, until she tasted the "real thing". Her problem; She had never had anything in her life that didn't come from a store. I am quite certain, that is why you and I bake our own bread today.

By 2000 90% of American's lived in cities or urban areas and didn't have a clue where their food really came from or what was in it. That led to poor quality food, much with no food value what-so-ever. As an example: I remember a lawsuit filed by disgruntled consumers in the 70's because a bakery was using finely ground wood chips in their bread, as a "filler", because it was cheaper than wheat. Many American's want to get away from this, but the vast knowledge of their ancestors has been lost to most, prohibiting them from "recreating" what was once a healthy way of life.

The Doc

aprilgame's picture

Kibbled wheat was used as a side dish along side venison in medieval Europe. The dish was called frumenty, a thick wheat porridge. It is basically cracked/kibbled wheat, egg yolks, milk, saffron and salt cooked into a mush. Potatoes were not yet apart of the English diet (those would come with explorations of the New World). This would have taken their place on the plate.