| 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.
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