Triticale flour, whole-grain

Triticale is a hybrid grain bred from wheat and rye, and its whole-grain flour carries a flavor that splits the difference between the two: nuttier and slightly sweeter than whole wheat, with a mild rye tang. It is most often used in yeast breads, either on its own or blended with wheat flour since it has less gluten-forming capacity, and it also works well in pancakes, muffins, and crackers where a denser, more rustic texture is welcome. Its flavor pairs naturally with molasses, caraway, or honey in baked goods that lean toward a hearty, old-world character.

Whole-grain flours like triticale contain the oil-rich germ, so they are best kept in the refrigerator or freezer in a sealed container to prevent the flour from going rancid. A cup (130 g) provides 338 calories with 14.6 g of fiber, 52 percent of the Daily Value, and 36 percent of the Daily Value for magnesium, plus 13.2 g of protein, 26 percent of the Daily Value, making it a way to boost the fiber content of homemade bread well beyond what all-purpose flour offers. Its sodium is negligible at just 2 mg per serving.