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
