Hybrid
Triticale
× Triticosecale
Human-made hybrid
In the atlas
Triticale is what happens when a plant breeder refuses to choose. Wheat's gluten, rye's toughness, a new species with a multiplication sign in its Latin name. It was supposed to feed the world in the 1970s. It ended up as a quietly excellent home-milling berry — nutty, a little rustic, easier to find than it used to be.
Origin. First made in Scotland, 1875; bred in earnest in the 20th century
Flavor. Rye-lite: nutty, faint spice, less sour-earth than rye.
Worth knowing
- Contains gluten. Not a GF grain.
- Often used as cover-crop seed — make sure you buy food-grade, not treated seed.
- Dough handles between wheat and rye: some windowpane, some stick.
- Good bridge flour if you like rye flavor but want more rise.
Flours you can make
| Flour | Extraction | Protein | Gluten | Notes |
|---|---|---|---|---|
| Whole-grain flour | 100% | 13.2% | 8.8% | Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze. |
| High-extraction (85%) | 85% | 12.9% | 9.1% | Sift once through a #30–#40 sieve. Keeps most flavor and minerals, slightly stronger dough than 100%. |
| Bolted bread-flour style | 75% | 12.7% | 9.3% | Second sifting (#50–#60). Lighter crumb, longer shelf life, less fiber. Bran left behind is gold in porridge. |
Nutrition / 100 g
- Calories
- 336 kcal
- Protein
- 13.2 g
- Carbs
- 72 g
- Fiber
- 14.6 g
- Fat
- 2.1 g
- Iron
- 2.6 mg
- Magnesium
- 130 mg
- Zinc
- 3.4 mg
- Thiamin
- 0.42 mg
- Selenium
- 28 µg
Typical whole-grain flour / 100 g.
Sources & USDA linksBuy it retail
- Azure Standard
- Pleasant Hill Grain
- Breadtopia (seasonal)
- Great River Organic Milling
- Farm seed-and-grain houses (food grade only)
Availability rotates by harvest. Search the berry name plus “food grade.”
Bakes well as
Mill Triticale now
Miller’s desk
Grain to flour
Vital wheat gluten booster
Most bags of vital wheat gluten are 75–80% protein. The booster is added on top of the flour, not swapped in.
Whole-grain flour · Moderate gluten
- Whole grain needed
- 505 g
- Flour you’ll get
- 500 g
- Bran left behind
- 0 g
- Protein in that flour
- 66 g · 13.2%
- Natural gluten
- 8.8%
- Add VWG
- None needed
- After VWG
- 13.2% protein · 8.8% gluten
About 2.7 cups of berries → 4.2 cups of whole-grain flour. Whole-grain milling is essentially 1:1 by weight; sifting is where you lose bran.
How to mill it
Confirm 'human food' on the bag. Treated seed grain is not food.
Treat like hard red winter.
Tempering: Optional.
Everything the berry holds — bran, germ, and endosperm. Mill 1:1 by weight. Use within days, or freeze.
Milling 101 →Next: bake it
Pick a loaf for this flour
13.2% protein after VWG · Triticale whole-grain flour. Sandwich loaf, focaccia, sourdough — the kitchen will scale dough, hydration, and times to this mix.
