Every time I go to my favourite place in the world, Bulk Barn, I scan the flour section. They have the most diverse variety of flour there that can be purchased in bulk and they carry all the flour that I can’t find at the grocery store: light and whole rye, whole wheat bread flour, and high protein flour just to name a few.
On my last venture to the Bulk Barn I found a new kind of flour: triticale. I had read about triticale before but never tried baking with it until this week.
What is Triticale?
Triticale is a hybrid of the grains wheat and rye. It has a higher protein content than wheat but because of the lower ratio of glutenin to gliadin proteins it has less gluten strength than wheat and, therefore, a denser crumb, like a rye bread. It also imparts a bit of a nutty flavour to bread.
How to use Triticale?
Triticale is used in bread, cookies, pasta, and cereals. It is often mixed with wheat and used in international flat breads such as chapatti or paratha along with other Indian dishes such as samosas.
Making German-Style Bread with Triticale
German-style bread traditionally is made with rye flour. It has a dense crumb, a rich flavour, and is sliced very thin.
With triticale’s protein and flavour properties, I figured that the best type of bread to make with it was a dense German-style bread with lots of seeds to complement the flour’s nutty flavour and the high protein content.
I used an overnight soaker and starter for this bread to create even more depth of flavour.
Triticale Seed Bread
Adapted from Peter Reinhart
(makes one large loaf)
6 ounces hard whole wheat bread flour
2 ounces triticale flour
1/4 ounce chia seeds
1/2 teaspoon sea salt
6 ounces water
Combine until the ingredients form a ball. Transfer to a bowl and cover with plastic wrap. Leave at room temperature for 24 hours.
8 ounces triticale flour
1/4 teaspoon yeast
6 ounces water
Combine until the ingredients form a ball. Transfer to a bowl and cover with plastic wrap. Refrigerate for 24 hours. Remove from the fridge a couple hours before making the final bread to bring it to room temperature.
2 ounces triticale flour
2 ounces sesame seeds
2 ounces toasted unsalted sunflower seeds
2 ounces toasted pepitas
3/4 t salt
2 1/4 teaspoons (one packet) instant yeast
3 ounces date molasses
Chop the soaker and starter into several pieces. Combine the pieces in a bowl with all the final dough ingredients in a stand mixer on low speed with the dough hook to form a ball.
Increase the speed to medium-low speed, for 8-10 minutes, adding flour or water to get a soft dough that clears the sides of the bowl. (Alternately you can need by hand for about 15 minutes)
Form the dough into a ball and place it in a lightly oiled bowl. Cover and let proof at room temperature for about 60 minutes or until one and a half times it’s original size.
Form the dough into a boule and transfer the proofed dough to a cloth-lined and floured bannetton (or form into a loaf and transfer into an oiled 8-1/4” x 4” loaf pan). Cover and let proof again for 60 minutes or until one and a half times it’s original size.
For the free-standing loaf, preheat the oven with a baking stone and a steam pan to 425 degrees. Score the bread and place it in on the hot stone. Pour 1 cup of water into the steam pan, lower the temperature to 375 degrees and bake for 15 minutes. Rotate the bread and bake another 20 to 30 minutes (the dough should sound hollow when thumped on the bottom).
(If you are baking it in a loaf pan, heat the oven to 350 degrees. Bake the loaf on the middle rack for 45 minutes)
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