Triticale is a hybrid grain. Its a cross between wheat and rye and the grains even look like wheat. In the raw the grain looks just like a light colored wheat grain. Not at all like hard red winter or spring wheat. It has a different taste, somewhat like rye bread, that my wife and I both enjoy.
I don't have a regular grain mill that is capable of making flour but thats not a real big problem for now. I'll probably pick up one of those hand powered "country living" ones. I don't like the idea of having to depend on anything electric for when things go south. Who knows how long till powers restored? I buy whole wheat flour by the 25 pound bag and keep it airtight and cool so it lasts a good long time. I only use a little of the store bought flour to give anything I bake a little body. The recipe called for 3 3/4 cups of flour but I used about 3/4 cup and the whole grain made up the difference. I still have about 1 1/2 pound of the ground grain left over for more baking. It keeps well in the refrigerator for a few days. It came out very good and we ate well tonight.
Heres the set up. I switched the round bowl to a square bowl to better catch the grindings.
This is the bowl of grain after the third setting and grinding. The mill face is set as tight as it will go.
This is a close up of the ground grain.
Clean up. There was very little waste-about half a teaspoon of grain and flour.