Just Baking

Triticale is a man-made crop bred from wheat and rye. Since the late 1800’s breeders have been trying to create a crossbreed from rye and wheat, hoping to capture the best qualities of both. From rye triticale derives hardiness and a higher lysine content while wheat gives it a higher grain quality and a potential for higher yields. It wasn’t until the 1930’s that the breeding became successful and sustainable crops were created. More recently, triticale’s development made it practical for uses beyond feed for animals by increasing the yield.

The name ‘triticale’ derives from the scientific names of wheat (Triticum) and rye (Secale).

Since triticale is derived from wheat, it does have gluten. However, triticale’s gluten is not as strong as regular wheat so less kneading is required when making bread with it. Also, since it has wheat’s baking characteristics, additional wheat isn’t needed when making breads and other baked goods. Triticale adds a slight nutty-rye flavor when used.