Groat Bread

https://en.wikipedia.org/wiki/Groat_(grain)

Culinary uses

Groats are nutritious but hard to chew, so they are often soaked before cooking. Groats are used in soups and porridges: steel-cut oats are simply sliced oat groats.

Groats of many cereals are the basis of kasha, a porridge-like staple meal of Eastern Europe and Eurasia. In North America kasha or kashi usually refers to roasted buckwheat groats in particular.

In North India, wheat groats are known as dalia and are commonly prepared with milk into a sweet porridge or with vegetables and spices into salty preparations.

Parboiled and cut durum wheat groats, known as bulgur, are an essential ingredient of many Middle Eastern dishes such as mansaf and tabbouleh.

Groats are also used in some sausages such as black puddings. A traditional dish from the Black Country in England is groaty pudding (not to be confused with groats pudding). Groaty pudding is made from soaked groats, leeks, onions, beef, and beef stock, and baked up to 16 hours; it is a traditional meal on Guy Fawkes Night.[citation needed]

Coarse barley flour is made by milling barley groats.[1]

Types of groats

Oat groats: these are a good source of avenanthramide.
Millet groats
Wheat groats, e.g. durum wheat groats like bulgur
Buckwheat groats (though buckwheat is a pseudocereal rather than a true cereal.)