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| baguette |
a long, thin loaf of bread with a crisp crust, made from a basic, wheat flour dough. The baguette has its origins in France. [1/3 definitions] |
| bannock |
in Scottish or British cookery, a flat unleavened cake made of oatmeal, wheat, or other grains and baked on a griddle. |
| berry |
any of various dried seeds or kernels, such as wheat or coffee. [1/5 definitions] |
| Boston brown bread |
a dark steamed bread made of corn meal or graham or whole wheat flour, sweetened with molasses. |
| bran |
the outer layer of wheat and other cereal grains. |
| bread |
a food made with grains such as wheat or corn. Water, oil, and other ingredients are added to the grains, and the mixture is baked in an oven. |
| brown bread |
any bread made with flour that is darker than sifted wheat flour. [1/2 definitions] |
| bulgur |
a nutritious wheat that is boiled, cracked or ground, and dried. |
| bunt3 |
a disease of wheat and other grain plants that is caused by fungi. |
| cereal |
any plant whose grains are used for food. Some cereals are wheat, corn, and oats. [1/2 definitions] |
| chapati |
in Indian cookery, a thin flat usu. whole-wheat bread baked on a griddle. |
| cheat |
an annual brome grass, originally native to Europe but now a weed in wheat-growing regions worldwide; chess. [1/11 definitions] |
| corn1 |
(chiefly British) any cereal plant such as wheat, barley, or oats, or the harvested seed of cereal plants. [1/7 definitions] |
| cracked wheat |
coarsely processed wheat. |
| durum |
a variety of wheat whose flour is the basic ingredient of spaghetti and other pasta. |
| flour |
the ground meal of wheat or other grain. Flour is used to make bread, cake, and other foods. |
| gluten |
a protein found in certain cereal grains, esp. wheat, that gives dough an elastic texture. [1/2 definitions] |
| graham |
a flour made from the entire wheat grain. |
| grain |
the small hard seeds of plants such as wheat or rice. Grain is used for food and often ground into flour. [1/4 definitions] |
| hard wheat |
wheat that has hard kernels containing a high amount of protein, used to make semolina and pasta; durum. (Cf. soft wheat.) |
| Hessian fly |
a small fly, the larvae of which infest and consume the stems of grasses, wheat, and other grain plants. |
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