Triticale Flour
Triticale Flour - Image 2
Triticale Flour - Image 3

Triticale Flour

$9.00 – $30.00

Discover the versatility of Triticale Flour:

  • A unique hybrid of wheat and rye for rich flavor and enhanced nutrition.
  • Perfect for baking bread, pastries, and hearty recipes.
  • Sustainably grown and minimally processed for superior quality.

Elevate your baking with this wholesome, flavorful flour!

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Triticale Flour: A Perfect Fusion of Wheat and Rye

Triticale flour is ground from triticale, a hybrid grain developed by crossing wheat (Triticum) and rye (Secale) to capture the best traits of both.

This innovative grain was first bred in the late 19th century, with commercial production gaining momentum in the mid-20th century. The primary goal was to combine the quality and yield potential of wheat with the disease resistance and resilience of rye.

Over the decades, triticale has evolved through selective breeding to enhance its nutritional profile and adaptability, making triticale flour a popular choice among health-conscious bakers and sustainable farmers alike.

Today, it is appreciated for its unique flavor and nutritional benefits, aligning perfectly with modern culinary and environmental trends.

Why Choose Triticale Flour?

  • Rich Flavor Profile:
    Enjoy the subtle nuttiness of rye with the smooth texture of wheat, creating a distinctive taste that enhances any recipe.
  • Nutritious and Wholesome:
    Packed with fiber, protein, and essential nutrients, triticale flour is a healthier choice for your baking needs.
  • Versatile in Baking:
    Perfect for artisan breads, muffins, pancakes, and even savory dishes like flatbreads or crackers.
  • Sustainably Sourced:
    Our triticale is grown using eco-friendly farming practices, ensuring both quality and care for the environment.

Ideas for Using Triticale Flour

Harnessing the robust qualities of its wheat and rye heritage, triticale flour offers an array of possibilities for enhancing your baking repertoire. Whether you’re looking to elevate your bread with a nutty depth or seeking to craft mouthwatering pastries and savory dishes, triticale flour delivers.

Dive into the world of artisan breads, rustic pastries, and custom flour blends to experience this sustainably sourced grain’s rich taste and wholesome benefits.

  • Breads: Add depth to your sourdough or sandwich bread with the hearty flavor of triticale.
  • Pastries: Bake rustic muffins, cookies, or scones with a subtle rye-like complexity.
  • Flatbreads & Crackers: Use for making flavorful flatbreads or crispy, savory crackers.
  • Blended Flours: Mix with other flours to create custom blends for your unique recipes.

Baking Tips:

  • Substitute triticale flour for up to 50% of regular flour in your recipes to retain structure while adding flavor and nutrition.
  • Adjust liquid quantities slightly, as triticale flour tends to absorb more moisture.

Order Triticale Flour Today!

Transform your baking with the wholesome goodness of Triticale Flour. Whether you’re creating artisan breads, hearty pastries, or experimenting with new recipes, this unique flour is the perfect choice for bakers who want rich flavor and quality. Add it to your pantry today!

Weight N/A
Dimensions N/A
Weight

2 lbs, 10 lbs
  • Hearty Triticale Bread Loaf
    Use your bread machine to bake a rustic, dense loaf with a slightly sweet, nutty flavor—perfect for sandwiches or served warm with butter and honey.
  • Triticale Pancakes with Maple Syrup
    Make light, fluffy pancakes with a wholesome, earthy taste. Serve with fresh berries and a drizzle of maple syrup for a hearty breakfast.
  • Triticale Flour Muffins
    Whip up moist, flavorful muffins using triticale flour, mixed with your favorite add-ins like blueberries, nuts, or chocolate chips.

Our Triticale Flour is 100% stone-ground using our 24″ Meadows mill from carefully selected triticale grains. A hybrid of wheat and rye, triticale combines the hearty, earthy flavor of rye with the gluten-forming potential of wheat, resulting in a flour that offers unique baking characteristics and flavor complexity. The stone milling process preserves the entire kernel—bran, germ, and endosperm—yielding a finely textured whole grain flour with excellent nutritional density.

100% Whole Grain Triticale Flour is crafted for bakers who want to explore the rich possibilities of hybrid grains. Combining the best qualities of wheat and rye, it offers a distinctive flavor and performance profile, making it an excellent choice for creating bold, flavorful baked goods that stand out.

Best Uses:

This flour is ideal for rustic artisan loaves, sourdough breads, multigrain breads, flatbreads, crackers, and even dense whole grain pastries. It can be blended with higher-gluten flours to enhance dough strength while retaining the unique flavor of triticale.

Parameter Value Description
Ash Content ~1.83% Reflects the whole grain nature of the flour, offering elevated mineral content and robust flavor, making it ideal for hearty, rustic breads and whole grain baked goods.
Protein Content 7.81% Provides sufficient gluten for bread baking while imparting softness and extensibility to the dough. Supports well-structured loaves with a slightly tender crumb.
Falling Number 197 seconds Indicates higher enzymatic activity typical of rye and triticale, ideal for quick fermentation or sourdough baking. Enhances flavor development but requires careful handling during long proofing.
Moisture Content ≤ 11.03% Ensures consistent hydration performance and stable storage, reducing variability during dough preparation.
Granulation Fine Whole Grain Fine granulation ensures smooth dough handling and uniform crumb texture while retaining all the fiber and nutrients of the whole grain.
Dough Characteristics Produces soft, extensible doughs with lower elasticity. Handles like rye dough but with slightly more strength from its wheat heritage. Best for medium hydration (60%-75%) doughs. Yields loaves with excellent flavor and moist crumb. Easy to shape, perfect for rustic or artisan breads.
Fermentation Tolerance Supports quick-rise and sourdough applications. Shorter bulk fermentation or pre-ferments are recommended to control enzymatic breakdown during sourdough baking. Ensures proper structure and flavor development while preventing over-fermentation.
Flavor Profile Bold, earthy flavor with wheat nuttiness and rye tang. Germ and bran contribute a rich, whole grain character. Develops natural sweetness and pleasant acidity in sourdough. Perfect for rustic breads, flatbreads, and hearty pastries. The flavor deepens beautifully during fermentation.

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