【黑麦 rye and 小黑麦 triticale】

Unlike many other grains, nutty-sweet triticale (pronounced tri-ti-KAY-lee) does not have a history that covers several millennia. It was developed in 1875, when a Scottish botanist crossed wheat with rye in hopes of creating a grain with the good baking qualities and high yield of wheat and the robust growing habit and protein content of rye.

The few seeds he was able to germinate from the hybrid were sterile, but in 1937, a French researcher succeeded in producing a fertile cross of wheat and rye. Subsequent research beginning in the 1950s led to great improvements in the new grain, called “triticale” after the Latin genus names for wheat (Triticum) and rye (Secale). Triticale is not grown in great quantities in the United States, and therefore is more likely to be found in health-food stores or through mail-order sources.

Triticale: nutrition

Triticale is a specialized high-fiber, high-protein grain that is also a good source of thiamin and minerals.

 

http://www.berkeleywellness.com/healthy-eating/food/article/triticale-high-protein-grain

 

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a hybrid grain produced by crossing wheat and rye, grown as a fodder crop.

The team looked at crops such as corn, peas, proso millet, safflower, sunflower, triticale , and winter wheat, with some crops grown for grain and some for forage.

Examples of Triticale

 

Spring oats and triticale are the least competitive, while winter cereals are 

 

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俄国 黑面包

 

Ingredients

1. 1 1/8 cups lukewarm water.
2. 2 tablespoons apple cider vinegar.
3. 1 cup pumpernickel or rye flour, plus more for dusting.
4. 1 1/4 teaspoons salt.
5. 2 tablespoons unsalted butter.
6. 2 tablespoons dark corn syrup or molasses.
7. 1 tablespoon brown sugar.
8. 3 tablespoons black cocoa.