Triticale is a type of flour ground from a high protein
hybrid grain produced by crossbreeding wheat and rye and is higher in
protein than either the wheat or the rye. It also has a stronger
nuttier flavor than wheat.
Pronounced “trit-i-KAY-lee”,
the name is a combination of the Latin botanical names of wheat and rye
– “triti,” referring to triticum for wheat and “cale”, referring
to secale for rye.
Triticale is a
healthy grain with a high protein content and a better amino acid balance
than either of the parent grains. It's Lysine content is higher than
wheat and stores well for long periods of time, up to a year sealed and in
a freezer.
In yeast bread dough
Triticale flour has
better handling properties than rye flour, but does not handle well as a
wheat dough. Because of it's
weaker gluten content, when making leavened breads, you should use at
least 50% wheat flour to ensure a good rise. But
Triticale Flour can be used to make yeast breads without
the addition of wheat.
If you use 100% Triticale flour, mix your ingredients,
knead 3-5 minutes (about half the time as with wheat), shape it, and let
it rise one time only until almost, but not completely doubled (about 45
minutes), then bake it.
Most breads require between 5 to 10 minutes more
cooking time.
Cranberry
Orange Quick Bread
Ingredients:
- 1 Tbsp Vital
Wheat Gluten
- 2 cups Triticale
Flour
- 1 Tbsp Baking Powder
- 1/2 cup Cane juice crystals
- 1 large Egg
- 2 Tbsp Oil
- 1 cup Orange Juice
- 1 tsp Spicery Shoppe Orange flavoring
- 1 Tbsp Orange Peel Powder
- 3/4 cup Craisins (cranberries)
Sift together the flours,
baking powder, and cane juice crystals. Set aside.
In a large bowl, beat together the egg and the oil.
Gradually add
the orange juice and mix well.
Add the orange flavoring and orange peel and mix
well.
Add the flour mixture to the liquid mixture and beat with a wooden
spoon just long enough to mix well.
Fold in the cranberries.
Turn the
batter into a well-oiled and floured loaf pan.
Bake at 350°F for 30-35
minutes or until a toothpick inserted into the center of the bread comes
out clean. Let the bread cool in the pan for
about 5 minutes, then remove it from the pan and cool on a rack.
Makes about 12 slices.
