1. Home
  2. Recipes
  3. Triticale Bread

Triticale Bread by DK on Mar 1, 2010

Wholegrain Rolled Triticale Bread Recipe
What does a kid do at the sight of an Ice cream? What do geeky men do at the sight of a latest Gizmo? How do women react to super duper sale in their favorite store? That smile, that surprise with their pupils dilating with unexplainable delight is sure a sight to see, isn't it? Well, a bread fresh out of the oven does that to me. Not shopping, not shoes, not clothes, not chocolates but fresh home made breads. People feel down if their pets get sick, I feel horrible if my breads don't puff up or end up like bricks! But nevertheless, I am always experimenting with some bread or the other. Its no wonder that you find lots of breads in this site and I am sure this is just the beginning (hopefully my passion remains consistent!) I have talked before about Triticale in my Eggless Triticale and Currant scones. I have tried so many recipes with it and this is one of them. Its a rustic bread just like any wholegrain bread. Its a little dense although the texture is much better than the photos here. Well, the mistake is mine. You are supposed to cool down the bread before slicing it but if I am crazy about baking fresh home made breads, my better half is fanatic about consuming fresh home made breads. So, I had just finished baking and I wanted to take photos. But with him around it was getting to be impossible.
Wholegrain Rolled Triticale Bread Recipe
  • Him : I am waiting, waiting , waiting ..........
  • Me: I know...One sec..one sec....one sec...
  • Him: one second went by like a second ago...I am waiting , waiting...
  • Me: OK wait for 2-3 minutes..I need to take decent pictures
  • Him: I want hot bread..No point in enjoying cold ones...I want hot ones
  • Me: You have to cool the bread - its still cooking inside..and by the time it cools I would finish my photos. I can always take the sliced ones later
  • Him: No, I dont want cold bread, I am ok with whatever texture..I am waiting ..I am waiting...
  • Me: Hold dddddd...at least lemme take 2-3 photos! I cant even decipher if the ones I took are decent enough to post..
  • Him: I have a good idea if the photos are crap..
  • Me: Oh great!!!What's it?
  • Him: Make the bread again..Simple! Brilliant isnt it?
  • Me: ....... For that brilliant idea of yours - wait for few more minutes...
  • Him: *using his strength to advantage, grabs the bread and runs off*
  • Me: *chasing after him and giving in* If you cant beat them, join them ;)
...So the texture in the photo looks rugged! Trust me, it gets better. But as I mentioned earlier, the texture is little dense than the ones made with bread flour/ all purpose flour. You can improve the texture by adding *Vital Wheat Gluten* to the flour. Even 1 tbsp of it will improve the texture. I did not use since I used all of my gluten to make something else (What could have used up all my gluten??? That post is to come soon ;)) This recipe is from cookbook author Diana shaw which I changed to using Triticale. I also did not follow her methodology for shaping the bread - I tried something new.
  • Cook time:
  • Prep time:
  • Yields: Makes 2 loaves - serves 16
Ingredients
  • 1 cup rolled Triticale (no triticale on hand? try rolled Oats instead)
  • 1 tbsp dry active yeast
  • 2 tbsp plus 1 tsp brown sugar
  • 1/4 cup warm water
  • 2 tsp salt
  • 3 cups whole wheat flour
  • 2 cups unbleached all purpose flour or bread flour plus few more for dusting
  • 1/2 cup warm milk
Method
1. In a saucepan, combine the triticale and 2 cups of water.
2. Bring to a boil and then simmer. Cook until you have a thick porridge. Remove from heat and cool.
3. Meanwhile in a  large mixing bowl, combine the yeast and brown sugar. Add 1/4 cup warm water and let it sit for 5 minutes until bubbly.
4. In a separate bowl, stir together the salt, whole wheat flour and 2 cups all purpose flour.
5. Add the triticale porridge and milk to the yeast mixture.
6. Now stir in the flour mixture little by little to the yeast mixture. You might either need less or a little more flour, but make sure to add it little by little while stirring the mixture.
7. Once it gets hard to stir with a spatula, drop it on a floured surface and knead it well for about 10-15 minutes (depending on how well your arm muscles have developed ;)). The dough should be a very slightly sticky though elastic at the same time at the end of the kneading.
8. PLace it in a greased bowl, cover with a kitchen towel and let it rise until doubled,
9. about an hour or so depending on the humidity.
10. Punch down the dough, knead it for 3-4 minutes to press out the air holes. Cut out 1/3rd of the dough.
11. Shape both of them into smooth balls
12. Place the smaller ball on top of the larger one
13. Using the end of a spatula, pierce a hole right on the center pushing it right to the bottom. It will help the smaller ball to hold on to the bigger one.
14. Slice it for a decorative pattern
15. Cover loosely again and let it rise again until doubled - about 45-50min. Preheat Oven to 375F.
Bake it until golden brown. The bread should sound hollow if tapped on the bottom - about 45 minutes. Wholegrain Rolled Triticale Bread Recipe Of course, don't do what I did! Dont bake it with the family around so that you can cool the bread before slicing them into yummy fresh pieces :) BTW did you happen to notice the cute heart shaped slices that this bread produces?? You can of course shape them in any way you want. Wholegrain Rolled Triticale Bread Recipe

Filed Under these categories

Recipe Reference

recipe adapted from the essential vegetarian

Related Posts

Triticale and Currant Scones Recipe
Eggless Triticale and Currant Scones By DK on Jan 12, 2010
Homemade White Bread Recipe | American Sandwich Bread Recipe
American (White) Sandwich Bread By DK on Aug 27, 2012
Ribollita - Tuscan White bean and Bread soup recipe
Tuscan Ribollita By DK on Mar 3, 2010
Wholegrain Graham Honey Bread Recipe
Graham Honey Bread By DK on Sep 3, 2011
Zopf (Zupfe)- Swiss Braided Loaf Bread
Zopf (Züpfe) – Swiss braided Bread By DK on Jun 12, 2009
Breakfast Bread Recipe | Classic Banana Nut Bread
Classic Banana Bread By DK on Feb 7, 2015

Leave a Reply

I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
Did you try this recipe? Please share your feedback!
Upload Your Recipe Photos

10 Comments

By Terri on Aug 23, 2010

GREAT post! My Naturopath just gave me a list of foods to try (and remove for a while). Triticale was one of them. In making your bread, can you use Triticale flour instead of wheat flour? Sorry I'm a cooker vs a baker. 8-O Thanks! Terri

I am thinking 'why not?" I would try it out too if I am making this again....Its worth experimenting :)

By Ann on Mar 4, 2010

What an interetsing bread. I'm having a very sorry time with yeasted bread, so all I can do is be really jealous. Sorry.... :cry:

By Mansi on Mar 2, 2010

interesting bread, and a funny anecdote!:) how in the world you find time to do all this cooking I just don't know!! :lol:

By Sunita on Mar 2, 2010

The bread looks gorgeous!And yet again- I just saw this bread in a book and have been wanting to make it :-) Hope you're having a great b'day so far :-) Wishing you many, many more :-)

By Joie de vivre on Mar 1, 2010

Argh! I'm not sure if my previous comment took. I've signed up to follow you on Twitter too!

By Joie de vivre on Mar 1, 2010

I love the commentary between you and Him. So cute. I've seen triticale in the health food store. Now I'll know what to do with it besides make hot cereal.

By soumya on Mar 1, 2010

Bread looks awesome...i feel like grabing a piece rit now!u make it look so simple, will try when in mood. :-P

By Madhuri on Mar 1, 2010

Nice layer of bread.

By Ambika on Mar 1, 2010

Everytime I drop in to see what DK's upto...you always amaze me :) Woderful bread, I love the shape..And I completely agree with you on the fact that we should not bake with the family around! Before baking a bread, in the research stages, I go on and on about the bread, the methods, the ingredients and the reaction from hubby dear is ok, whatever! But the moment bread is finished, he's in the kitchen saying cut it, let's eat :) I guess there's no point trying to explain these guys, eh?

By Priya on Mar 1, 2010

Bread looks cute, super healthy and fantastic..