Triticale, sounds unfamiliar? 

Triticale is a cross between wheat (Triticum) and rye (Secale). It is not commonly used for baking. In fact in Denmark, it is almost solely used as livestock feed. 

Triticale is higher yielding than wheat thanks to rye-like environmental adaptability. It makes for a good cover crop, especially in combination with peas. 

Is it yummy though? 

Yes! The rye gives it an edge, making triticale more earthy than wheat. 

And nutritious? 

Absolutely- triticale combines all the goodness of wheat and rye in a nutritional aspect as well. It is full of manganese, iron, copper, zinc, calcium, potassium, essential vitamins, amino acids and more!

It seems to be easier to digest than most wheat too. 

What is it like in bread? 

Well, again, a true combo of wheat and rye. So lower in gluten than wheat, but higher than rye. It is best used in combination with flours containing stronger gluten.