By Harold McGee
Triticale is a modern, artificial cross between wheat and rye (Triticum x Secale), first documented late in the 19th century and grown commercially around 1970. There are many different forms, the most commonly grown a cross between durum wheat and rye. Its grains are generally more similar to wheat than to rye, though the breadmaking qualities of most varieties aren’t as good as wheat’s. Triticale is now mostly grown for animal feed, and is sometimes sold in health food stores.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.