About this grain:

Triticale is a cross between wheat and rye. Less than one century old, Triticale is best known as a cover crop in organic farming, reducing soil erosion and capturing excess soil nitrogen.

While it has many of wheat's attributes for baking, including superior handling as a high-percentage grist compared to Rye, it also showcases elements of that mildly spicy Rye depth of flavour. 

What to make with it: 

Sourdough bread, biscuits, crackers, pizza dough

Extraction: 100%

Protein: High

Gluten: Low

Grown: North Okanagan-Shushwap