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Old Fashioned Triticale Bread

Bread made with cooked or soaked rolled triticale lasts longer than bread made with dry rolled triticale. The triticale not only adds a lot of vitamins, minerals, and fiber, it makes the bread much more moist.

Egg Glaze

  • 1 Tbsp Water
  • 1 Egg beaten


Add rolled triticale to boiling water. Stir, cover, turn off heat and let sit until cooled to lukewarm, about 45 minutes.

In a large bowl, stir yeast into warm water to soften. Add vegetable oil, honey, salt, triticale flour and 2 cups unbleached white flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough out onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with plastic wrap and let rise until double, about 1 hour.

Grease the inside surface of 2 standard loaf pans and press rolled triticale against the sides of the pans (optional). Set aside.

Turn the dough out onto a lightly floured work surface and divide in half. Shape each half into a loaf and place into prepared bread pans. Cover with plastic wrap and let rise until almost doubled, about 45 minutes.

Preheat oven to 375° about 10 minutes before baking.

Just before baking, brush each loaf lightly with the glaze and sprinkle with additional rolled triticale.

Bake for 30 minutes, or until the internal temperature of the loaf reached 190°. Immediately remove bread from pans and cool on a wire rack.

Makes 2 loaves (13 slices each).

Old Fashioned Triticale Bread


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Products Used in this Recipe

Rolled Triticale Flakes

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Gluten Free
Active Dry Yeast

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Baking Aids
Sea Salt

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Flours & Meals
Triticale Flour

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Unbleached White All Purpose Flour

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Rolled Triticale Flakes

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