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Triticale Onion Bread

Triticale flour is superior for pastry dough, with a higher protein content than either rye or wheat. However, its gluten content is low and requires gentler kneading.

In this recipe the triticale berries, not the flour, are used, and the leavening power comes from the wheat flour. A food processor does double duty in this recipe since it both chops the onions and “grinds” the triticale berries after they have been softened overnight in water.


Place the berries in a bowl, add tap water and let stand overnight at room temperature. The berries will almost double in volume. (The soaked and drained berries may be stored and sealed in a plastic bag for up to 3 days in the refrigerator.) Drain the berries the following day and set aside.

In a medium skillet heat the butter over moderate heat. Add the chopped onions and cook, stirring for about 5 minutes, or until very soft, but not browned. Set aside to cool to room temperature.

Measure 1-1/2 cup of unbleached white flour into a mixing bowl and stir in the yeast and salt. By hand or with the mixer flat beater blend all but 2 tablespoons of the onions and all the chopped berries with this mixture.

Stir in the warmed buttermilk to make a thick batter. If you are using the mixer, attach the dough hook. Add flour, 1/4 cup at a time, until a rough, shaggy dough is formed.

Turn the dough onto a floured work surface, or leave in the mixer with the dough hook attached. Knead the dough for 8 minutes. If it is sticky, add sprinkles of flour. The dough will become soft, elastic mass that will not stick to the hands nor to the sides of the mixing bowl. The dough will form a ball around the dough hook as it revolves.

Prepare the berries and the onions as above. Attach the steel blade. Measure 1-1/2 cups flour into the work bowl and add the yeast and salt. Pulse to blend. Scrape the triticale berries into this mixture and process for 30 seconds until the mixture is finely ground. Add all but 2 tablespoons of the sautéed onions and add buttermilk. Pulse 4 or 5 times. Add the balance of the flour, 1/4 cup at a time, until the dough forms a ball that rides with the blade, and at the same time cleans the sides of the bowl. Process for 45 seconds to knead.

Drop the ball of dough into a greased work bowl, cover with plastic wrap, and put aside to double in volume, about 1 hour. (If prepared with a new fast-rising yeast and at the recommended higher temperatures, reduce the rising times by about half).

The dough may be patted into a ball or rolled into a Baguette, and placed directly on the baking sheet. Or it can be formed into 1 or 2 loaves and placed in the prepared pan(s). Spread the balance of the onions over the top of the loaves.

Cover the loaves with wax or parchment paper, and put aside to double in size, 45 minutes.

Preheat the oven to 375° about 20 minutes before baking.

Place the loaf in the moderately hot oven until nicely browned and sound hollow when rapped on the bottom, 30 minutes. Turn the loaf from the pan. If you wish the sides to be browned, return it to the oven without the pan for 10 minutes. (If using a convection oven, reduce heat 50°.)

Remove the bread from the oven and cool on a wire rack. It is delicious as is or toasted.

Makes 2 loaves (12 slices each).

Triticale Onion Bread


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Products Used in this Recipe

Baking Aids
Sea Salt

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Gluten Free
Active Dry Yeast

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Flours & Meals
Unbleached White All Purpose Flour

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Grains Beans Seeds
Triticale Berries

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