In a saucepan, combine the triticale and 2 cups of water.
Bring to a boil and then simmer. Cook until you have a thick porridge. Remove from heat and cool.
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.
In a separate bowl, stir together the salt, whole wheat flour and 2 cups all purpose flour.
Add the triticale porridge and milk to the yeast mixture.
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.
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.
PLace it in a greased bowl, cover with a kitchen towel and let it rise until doubled,
about an hour or so depending on the humidity.
Punch down the dough, knead it for 3-4 minutes to press out the air holes. Cut out 1/3rd of the dough.
Shape both of them into smooth balls
Place the smaller ball on top of the larger one
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.
Slice it for a decorative pattern
Cover loosely again and let it rise again until doubled - about 45-50min. Preheat Oven to 375F.