Attributes
- Similar to rye, slightly lighter in color.
- Suitable for breads and quickbreads without the addition of wheats.
- Milder in flavor than rye.
- Considered a high energy grain with significant lysine levels.
How to Enjoy
- Mill into flour for making artisan breads, flatbreads, pizza dough, crackers, pancakes, waffles and a variety of yeasted baked goods.
- Flake and add boiled water for a fresh porridge, enjoy with fresh fruit and yogurt.
- Use it in your favorite fruit crisp topping or dessert bars
- Consume grains raw as a breakfast cereal by soaking for 18-24 hours in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. Whole grains should be rinsed and drained prior to soaking and sprouting.
Storage
To learn more please visit Storage Tips

How to Prepare
- Whole grains should be rinsed and drained prior to soaking and sprouting.
- Boil or pressure cook grains whole for a delightful, chewy, completely satisfying and versatile rice substitute. Use to make salads, risottos and fillings. To cook, bring 2 parts water to 1 part grain to a boil and simmer for 30-45 minutes. Pre-soaking will reduce cooking time.
- Fieldstone Organics whole grains can be milled into whole grain flour on demand with one of our domestic mills available for purchase. Grinding on demand optimizes flavor and nutrition and provides the opportunity to buy whole grains in bulk packaging, resulting in overall savings.
Source
Our triticale is grown in Western Canada on healthy organic soils.
It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.