Grain & MillingIntermediate
Triticale
/ˌtrɪt.ɪˈkeɪ.li/
Wheat and rye cross with traits of both.
A grain bred by crossing wheat with rye. It carries traits of both: some wheat gluten, plus rye-like flavor and a tendency toward high enzyme activity. Triticale flour on its own makes a dense, slightly sticky loaf, so bakers usually blend it with wheat flour.
By Henry Hunter · Updated
Henry's notes from the bench
- Treat triticale a bit like a light rye. Watch the fermentation closely and don't let it run long.
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