After a successful first milling experience with my WonderMill grain mill, I went on a bit of a whole grain shopping spree at the local bulk health food store and came home with bags of hard white wheat berries (for bread), soft white wheat berries (for pastries), and some triticale berries (for experimenting). Triticale (pronounced trit-uh-KAY-lee) is a cross between rye and wheat and apparently can be used mostly interchangeably for either of those two grains, however because it’s part rye, it does contain less gluten than wheat. Here you can see the difference in appearance between triticale (left) and hard white wheat (right) – if I’d had some rye berries, you would see that triticale falls right in the middle of wheat and rye:
I’ve only ever used triticale in its flaked form (like rolled oats) to make granola, so I wanted to branch out a bit. I decided to stick to breakfast and make some waffles. This is a twist on my favorite 100% whole wheat waffle recipe, which always comes out light and fluffy and crisp. My favorite trick is to stack any leftovers between waxed paper and freeze them, then chuck them in the toaster for a decent breakfast on rushed mornings. Best toaster waffles ever, let me tell you!
I used a mix of triticale and whole wheat flours because 100% triticale waffles would be too crumbly. If you can’t find triticale, feel free to use all whole wheat flour, or perhaps a little bit of rye. I was inspired to do something with pomegranate after seeing the miraculous de-seeding technique in this video (seriously, it’s miraculous, especially if you’ve ever gone to the trouble of digging the arils, one by one, out of a juicy red pomegranate), so I added some to the batter along with some orange zest, which I thought would pair well with the stronger, nuttier flavour of triticale.
These waffles are deliciously nutty from the triticale, substantial but still remarkably fluffy for 100% whole grain, and the orange and pomegranate give them a nice tart sweetness. Topped with fresh pomegranate arils, some orange segments, and just a bit of maple syrup, they are delicious! Head over to the Grain Mill Wagon Challenge blog for the full recipe. 🙂
Gee I’m very envious of the grain mill.. What is the name of your bulk health food store? No idea if Calgary has one or not. Yum – don’t the pomegranate arils cook beautifully! Losing their crunch but staying juicy and tangy. Would love to experience triticale myself! PS the link for the recipe doesn’t work.
The grain mill is fun, for sure. It’s the Community Farm Store in Duncan (http://www.communityfarmstore.ca/) – are you thinking of trying to order from them? I’m positive that Calgary must have a similar store somewhere. Actually, I have a friend who lives there, I’ll ask her! I fixed the link – thanks!
Christina, apparently Bulk Barn carries lots of random organic stuff – worth a try? Looks like there are several locations in Calgary.
Excellent – they’re all way out in the ‘burbs but I’ll give one a go for sure!
yumm!! this sound and look absolutely delicious! 🙂
G’day! You photo drew me in right away Korena, true!
Please don’t take offense to my comment…I thought triticale was only for horse feed; is what they feed horses with locally…so thank you for allowing me to learn something new today too!
Cheers! Joanne
Haha, no offense taken at all Joanne! I learned something new today as well 😉
hello, I’m doing this Culinary project, and doing this recipe, because my group and I are doing triticale and so, i was wondering if you have any nutritional info from this recipe.?
Hi Erica,
Sorry, no nutritional info… You might be able to find a nutritional info calculator online and punch the ingredients in there? Anyway, I hope you do well on your project 🙂