A hybrid of wheat ( Triticum) and rye ( Secale).

is a combination of wheat and rye. It has a much higher protein content and better balance of essential amino acids than either wheat or rye. Triticale has a nut-like taste and is great either flaked or milled into flour.

The species formed by crossing wheat and rye.

This is a hybrid of wheat and rye. The flour may be difficult to obtain. Use it for up to 50% of total flour.

A nutritious hybrid of wheat and rye which contains more protein and less gluten than wheat. Normally found in health food stores, it is available as whole berries, flakes, and flour. Used in cereals, casseroles, and pilafs.

Triticale (x Triticosecale) is an artificial or man-made hybrid of rye and wheat first bred in laboratories during the late 19th century. The grain was originally bred in Scotland and Sweden. Commercially available triticale is almost always a 2nd generation hybrid, i.e. a cross between two kinds of triticale (primary triticales).