A form of wheat in which whole-wheat berries have been crushed or “cracked” into smaller pieces. Cracked wheat is used as an ingredient in cracked grain and multi-grain breads, pilafs, stuffings, and breakfast cereals, providing a crunchy texture with a nutty flavor. The smaller pieces have the advantage of cooking faster than whole-grain wheat. Cracked wheat is available in many large food stores and natural food and health food stores.
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