Triticale: (Tri-ti-cay-lee): Technically not an ancient grain, triticale is new in agricultural terms, dating back a mere 200 years. Although a true grain, it is a hybrid grain crossed between rye and durum wheat.
Triticale is higher in protein than other nonwheat flours and otherwise nutritionally similar to wheat. The berries can be precooked and mixed into dough, fixed as a side dish or ground into flour.
While you can bake bread from the flour, the dough tends to be weak and should be kneaded gently and only allowed to rise once. Better yet, combine with wheat flour to produce stronger dough.
Wheat Foods Council www.wheatfoods.org
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