| Recipe Ingredients: |
| 1 cup |
Triticale (RolledFlakes) |
| 2 cups |
Boiling Water |
| 2 tbsp |
Yeast, Active Dry |
| 1/2 cup |
Warm Water (110 Degrees F) |
| 1/4 cup |
Vegetable Oil |
| 1/2 cup |
Honey |
| 2 tbsp |
Sea Salt |
| 1 cup |
Triticale Flour |
| 4 to 5 cups |
White Flour, Unbleached |
| 1 to 2 tbsp |
Triticale (Rolled Flakes) (for garnish) |
| |
Egg Glaze |
| 1 |
Egg (large, beaten) |
| 1 tbsp |
Water |
Cooking Directions: |
| 1. |
Add rolled triticale to boiling water. Stir, cover, turn off heat and let sit until cooled to lukewarm, about 45 minutes.
|
| 2. |
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.
|
| 3. |
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.
|
| 4. |
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.
Triticale Flour
Stone milled triticale flour is made from 100% of the bran, germ, and endosperm of whole grain triticale berries. This flour makes a delicious, old-fashioned triticale bread.
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