Providing delicious Canadian whole grains, legumes & seeds

Organic Whole Grain Triticale


Organic whole grain triticale, a hybrid cereal grain resulting from wheat and rye crossing, traces its history to the late 19th century but gained significant progress in the 1950s.  The main purpose behind developing triticale was to combine the desirable characteristics of both wheat and rye, such as the high protein content of wheat and the hardiness and disease resistance of rye.  This versatile grain offers a nutritional profile rich in protein, fiber, vitamins, and minerals.  Its robustness and disease resistance make it adaptable to diverse climates. Whole grain triticale can be used in cereal, porridge or as part of a muesli blend. Triticale’s flour can be used in baking, and it provides a nutty flavor and a chewy texture. It is often used in making bread, biscuits, pastries, and cereals.


Triticale is a hybrid grain that combines the characteristics of wheat and rye. It was first developed in the late 19th century, with the goal of creating a grain that possessed the high yield and nutritional value of wheat while maintaining the hardiness and disease resistance of rye. Triticale was officially named and recognized as a separate grain species in the 1950s.

Whole grain triticale has several attributes that make it unique. It has a higher protein content compared to wheat, making it a valuable source of plant-based protein.  Triticale also contains dietary fiber, vitamins (such as vitamin E), and minerals like iron and zinc. Organic whole grain Triticale is a Non-GMO grain meaning it has not been genetically modified.

In terms of uses, whole grain triticale can be milled into flour and used to make various baked goods such as bread, biscuits, and cookies. It can also be incorporated into cereal and porridge.  Triticale is also used in muesli blends. Triticale provides a nutty flavor and a chewy texture.

Overall, whole grain triticale offers a unique combination of nutritional attributes and can be utilized in a range of culinary applications, making it a versatile grain choice.

Cooking Instructions

1. Rinse
2. In a medium sized pot, mix one part Triticale with 2 parts water
3. Bring to a boil
4. Once boiling reduce to low for 35 – 40 minutes or until desired texture is reached
5. Strain and rinse with warm water

Cooking time can be reduced if Triticale is pre-soaked for a few hours prior to cooking. Strain and add fresh water before cooking.

Nutrition Facts

How to Use

• Cereals, cooked or soaked
• Muesli, coursely chopped, soaked or cooked
• Soups, stews and salads
• Bread flour, best when blended with wheat flour
• Milled and used in muffins and cookies

Storage & Shelf Life

Whole grain Triticale should be stored in a cool, dry place. If in doubt, store in the fridge or freezer.  When stored correctly whole grains have a long storage life.


Delicious Healthy Recipes

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