This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A cross between wheat and rye. It was developed in the mid 1870's when a Scottish botanist, A, Stephen Wilson, managed to produce an artificial cross between the two species. The flavour resembles strong 'nutty' wheat. It's now used to make bread and breakfast cereals.

Reviews / Comments

Not yet reviewed

Be the first to add a review