Wheat bread with Triticale flour

Category: Yeast bread
Wheat bread with Triticale flour

Ingredients

For dough:
triticale flour 150 g
water (33C) 150 ml
fresh yeast 6 g
For the test:
wheat flour 1c 250 g
water (33C) 200 ml
all dough
For the final batch:
wheat flour 1c 100 g
light honey 1 tbsp
salt 1.5 h l
olive oil 1 tbsp
all doughs of the first batch

Cooking method

  • 1. Dissolve the yeast in water, pour into the triticale flour, mix until smooth and leave to ferment for 2-2.5 hours. The finished dough will slightly increase in volume and will resemble liquid wheat porridge in appearance.
  • 2. Pour water into the dough, beat until smooth, add flour and knead at medium speed for five minutes. Leave for fermentation for an hour or a little more - until the volume increases by 2.5-3 times.
  • 3. For the final batch, mix the remaining flour with salt. Add honey and flour to the dough and knead on medium speed for five minutes. Then add olive oil and knead for another 5-7 minutes. At the end of kneading, the dough is collected in a soft, slightly smearing bun on the bottom. Allow the dough to rest for ten minutes, place on a cutting mat greased with olive oil and shape into a round bread. Leave to proof for 45 minutes (until doubled).
  • 4. Bake in an oven heated to 220C with steam for the first seven minutes, then lower the temperature to 180C and bring the bread to readiness. Before baking, dust the top of the bread with flour and make cuts.
  • Wheat bread with Triticale flour

Note

A friend of mine shared with me the flour she bought on iHerb. Triticale is a crop obtained by crossing winter rye and wheat. There is now considerable interest in her. Not only bread is baked from it, but also muffins, gingerbread, etc.
I liked the bread with the addition of this flour - soft, with a very crispy aromatic crust and a slight sourness inherent in rye bread.
Since the flour did not come to me in the original packaging, for clarity, I present a photo taken from the iHerb.com website
Wheat bread with Triticale flour

Cook with love and bon appetit!

MariS
Marishik, I am the first on the wonderful aroma of your bread - do you accept?
So beautiful, and what an unusual flour ... I have never even met such. I thought that it was impossible to invent new recipes, but no!
How many more are there - delicious and aromatic?
barbariscka
Marisha, thank you very much for getting to know the new culture .... Now everything comes back to us in the form of beautiful foreign packages. But triticale was known in Russia back in the 20s of the last century. And as always, what we have - we do not store, having lost - we cry.
Your bread is wonderful as always!
Twist
Marisha, Vasilisa, girls, I am very glad that the bread is interested!

So beautiful, and how unusual flour ... I have never even met such.
Marish, I also ran into her for the first time. After trying the bread, I went to the site - and there is a lot of interesting things.
So new recipes are coming soon!

But triticale was known in Russia back in the 20s of the last century. And as always, what we have - we do not store, having lost - we cry.
Vasilisa, that's for sure! Maybe an example is not entirely in the subject, but I have long wanted to try several recipes that the girls laid out with us, but I can't buy a simple, well-known turnip!

Admin

Marinka, the bread turned out to be beautiful Kind of rustic bread with sprinkles, I like these
Twist
Tanyusha, Thank you! I also like such breads, they emanate such an aroma! The house immediately becomes more comfortable and warmer!
Sonadora
Marish, bread is just a feast for the eyes! Lacy and fragrant!
Twist
Manechka, Thank you! The aroma of bread is really wonderful
Natali06
MarishenkaHow did I overlook such a handsome man
The flour, of course, is the most interesting. You know how to find all sorts of raisins, and even serve in such a form that you can't tear yourself away!
Twist
Natasha, Thank you! I am very pleased that the recipe has caught your attention!
The flour, of course, is the most interesting
You know, she turned out to be very pleasant at work, and the taste of the bread was very pleased. There will be an opportunity, try it, you also like to experiment.
Lady
Hello everyone! Can you please tell me where in Moscow you can buy Triticale flour?
Admin

This question should be asked here Where, what and when to buy in Moscow

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