Our Triticale loaf is made with 50% stone-milled organic triticale from Woodstock Flour.
Triticale is a hybrid of wheat and rye grain, developed in laboratories in Scotland and Germany in the late 19th Century. It incorporates the high yield potential of wheat and the adaptability of rye. Basically, it is a really hardy plant/crop that grows well in Australia’s changing climate and environment.
Like rye, it has an aggressive root system that can do well in lighter soils, using less water and inputs while providing good disease resistance.
It’s got a distinct biscuity, caramel flavour and can present a little earthy (in a positive way).
It’s delicious in all sorts of baking, especially with complementary flavours. So, we should all use and eat more triticale! It is delicious!