Triticale wheat

When I was young, my father would occasionally get some Triticale wheat and have it custom ground for my mother.  It made a beautiful loaf of bread, a little bit heavy or dense, but with the most amazing flavor.  Anyone else bake with Triticale?  If so, where do you get it?

Your post made me look up triticale.
I have not seen it on sale here in Germany although a short google search shows me that it is grown here, especially in the lower mountain ranges. The article said that bad soil is better suited for rye and good soil for wheat, but still triticale has some advantages over either of them, e.g. a high protein content and no need for ploughing the soil.
Apparenty here in Germany it is added to baked goods, but the most part is used as animal fodder and for energy production in biogas plants.

What is the taste of triticale?

Anita Martin wrote:What is the taste of triticale?

It was many years ago and I am not very good at describing complex flavors, but my recollection is that is that the bread tasted like whole wheat bread with a hint of molasses.  It was wonderful.

This sounds wonderful! We definitely need to get more of these "forgotten" grains back in circulation!

Do you know if it's available and can be grown in central MN in sandy soil?

Mark Grindahl wrote:Do you know if it's available and can be grown in central MN in sandy soil?

No idea at all.  It looks like we are in similar growing zones although my soil will have more clay than yours.  If someone in this thread comes up with a seed source, you and I could do some testing and see what we learn.

Great Lakes Staple Seeds
 has a few varieties that should work.