Kibbled wheat is wheat whose grains have been coarsely ground. Although the advocacy of vegetarians has brought it to recent prominence (it is now commonly found in muesli, for instance, and is sprinkled on the top of bread and rolls), the verb kibble seems to be of some antiquity. It is first recorded in the late eighteenth century, but it may well be much older. It is not clear where it comes from, although there may be some connection with the Middle English noun kible, ‘stout cudgel’ (perhaps as used for crushing the grain) or even with cobble (from a resemblance of the crushed grain to small stones).
Subjects: Cookery, Food, and Drink.