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Recipe Ingredients:
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1 cup
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Triticale (RolledFlakes)
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2 cups
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Boiling Water
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2 tbsp
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Yeast, Active Dry
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1/2 cup
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Warm Water (110 Degrees F)
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1/4 cup
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Vegetable Oil
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1/2 cup
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Honey
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2 tbsp
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Sea Salt
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1 cup
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Triticale Flour
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4 to 5 cups
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White Flour, Unbleached
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1 to 2 tbsp
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Triticale (Rolled Flakes) (for garnish)
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Egg Glaze
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1
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Egg (large, beaten)
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1 tbsp
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Water
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Cooking Directions: |
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1.
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Add rolled triticale to boiling water. Stir, cover, turn off heat and let sit until cooled to lukewarm, about 45 minutes.
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2.
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In a large bowl, stir yeast into warm water to soften. Add vegetable oil, honey, salt, triticale flour and 2 cups unbleached white flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and let rise until double, about 1 hour.
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3.
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Grease the inside surface of 2 standard loaf pans and press rolled triticale against the sides of the pans (optional). Set aside.
Turn the dough out onto a lightly floured work surface and divide in half. Shape each half into a loaf and place into prepared bread pans. Cover with plastic wrap and let rise until almost doubled, about 45 minutes.
Preheat oven to 375� about 10 minutes before baking.
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4.
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Just before baking, brush each loaf lightly with the glaze and sprinkle with additional rolled triticale.
Bake for 30 minutes, or until the internal temperature of the loaf reached 190�. Immediately remove bread from pans and cool on a wire rack.
Makes 2 loaves (13 slices each).
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Sea Salt
Fine grain sea salt is obtained by the evaporation of sea water. Known for its great taste and texture, it is the perfect substitute for plain table salt.
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