Triticale

Triticale is not a creation sprung whole from the foreheads of Star Trek script writers, tribbles notwithstanding. It is, in fact, a cross or hybrid between wheat and rye. This youngest grain combines the productivity of wheat with the ruggedness of rye and has a high nutrition value. Triticale kernels are gray-brown, oval shaped larger-than-wheat kernels and plumper than rye. It will make a raised bread like wheat flour will, but the gluten is a bit weak so wheat flour is frequently added to strengthen it. Because of the delicate nature of its gluten, excessive kneading must be avoided. This grain can be used in much the same way wheat or rye is. Although it is the youngest of the grains, it's been around for some years now. For reasons I've never understood, triticale has never achieved much popularity. Whether this is for reasons of agricultural production or public acceptance I don't know.

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