To reduce wetting time, steam-crushed whole grains are used as an ingredient in baking applications. A whole-grain kernel is formed into a whole-grain flake with many exterior fractures. As the flake is formed, steam penetrates the interior starch through the fractures. As the interior starch portion heats up, the flake partially gelatinizes within a range of about 15 to 35%. The partially gelatinized grain is milled and crushed for use as a baking ingredient. Prior to use, this baking ingredient is wetted for less than 4 hours as is typically recommended for traditionally processed whole grains.