Triticale is a hybrid grain that is made by cross-polynating wheat and rye. It has more gluten than rye and has more protein than either of its parents. It can be found in natural food stores already milled or, if you have a grist mill, it is easy for home milling. It is a delicious sandwich bread with a crumb quite a bit like honey wheat bread. One thing about it, though, is that the gluten in it is rather fragile. I would suggest making it by hand. ingredients:
directions:Proof yeast in water and honey. Add oil, salt, milk and triticale. Stir completely to incorporate. Slowly add the bread flour till soft dough forms. On a floured suface begin kneading, adding additional flour as needed to prevent stickiness. Slightly gentle kneading is recommended not to overwork the gluten. Knead to a medium stiff dough. Place in greased bowl. Grease all sides. Allow to proof till doubled. Deflate, dough and place on lightly floured suface. If using a 9x5 bowl, divide in 2. If using 8x4, make 3. Roll each unit into a ball, cover for 5 minutes to relax. With one unit, roll dough out a bit longer than loaf pan, the fold ends to square the ends. Roll a tight jelly roll style dough, seal bottom, and place in greased bread pan, seam side down. Cover with a towel and allow to rise till proofed (1/2-1" above top of pan. Gently paint with melted butter if desired. Bake at 375 degrees F for 25-30 minutes, tuning once during baking time to brown evenly. Remove from pan and place on wire rack. Allow to cool completely before cutting. PS: Pronunciation of Triticale.The last four letter (cale) rhymes with "daily". The word comes frome the latin words for wheat (triticum) and rye (secale). |