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A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

A type of Finnish crispbread that is formed into large, thin, brittle rounds with a hole in the center.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical names of wheat and rye – “triti,” referring to triticum for wheat and “cale”, referring to secale for rye.

A type of pumpernickel bread that is usually a bit lighter and less dense than German pumpernickel due to a higher proportion of whole-wheat flour to rye flour.

Thin, flat pieces of lean beef, taken from the plate, brisket, or round, which are rubbed with seasoning, dry cured, smoked, and cooked to give it a firmer texture with a seasoned flavor.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

An uncooked breakfast cereal that contains a variety of whole grains or grain flakes. The cereal is available in a wide range of combinations and mixtures.

Strong on aroma, this variety of cheese originated when it was first produced by the Trappist monks in Belgium in the early 18th century.

A cow's milk cheese, produced in the U.S. since the 1930's, that is made into a brick cheese with qualities of several German and Swiss varieties.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.