Our beloved grandfather, Poppy Sol, started this business in an open-air market. Three generations later, we’re still bringing smiles to our customers' faces.
Stone milled triticale flour is made from 100% of the bran, germ, and endosperm of whole grain triticale berries.
For breads without the addition of wheat: Use 100% triticale flour, mix your ingredients, knead 3-5 minutes (about half the time as with wheat), shape it, let it rise one time only until almost, but not completely doubled (about 45 minutes) and then bake it. Most breads require between 5 to 10 minutes more cooking time.
Old Fashioned Triticale Bread
1 cup Triticale (Rolled Flakes), 2 cups Boiling Water, 2 tbsp Yeast, Active Dry, 1/2 cup Warm Water (110 Degrees F), 1/4 cup Vegetable Oil, 1/2 cup Honey, 2 tbsp Sea Salt, 1 cup Triticale Flour, 4 to 5 cups White Flour, Unbleached, 1 to 2 tbsp Triticale (Rolled Flakes) (for garnish).
1 Egg (large, beaten), 1 tbsp Water
Add rolled triticale to boiling water. Stir, over, 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).
There are approximately 3 1/2 cups per pound.
Leave online feedback and share your thoughts with other customers!
Steve, Wakefield, KS September 18, 2012
“Against many nay sayers I know I used this flour in a bread recipe. I was told it would not hold up well and the gluten formation was difficult to maintain and it has to be handled very carefully. I used King Arthur brand sourdough starter, 2 cups wheat flour and 3 cups triticale 2 1/4t salt 1T sugar. THIS WAS BY FAR MY MOST FAVORITE SOURDOUGH I HAVE MADE TO DATE!!!!!!!!!!!!! (I have tried many combinations) The flavor profile provided by the triticale was fabulous!!! This will be my regular sourdough from now on.”
shirley, winnipeg, mb, Canada October 26, 2012
“Received my order today. Incredible service. what a pleasure. It has been such a long time since I was able to get this triticale flour, and now I have found you. Very easy process, and am now looking forward to my bread.”
Serving Size 45g (~1.6 oz.)
(Approx. 10.1 Servings/Pound)
|Amount Per Serving|
|Calories From Fat||10|
Whole grain triticale
Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.
Store in a cool dry place for up to 1 year. It is ok to refrigerate.
Country of Origin: United States
|1 Pound Bags|
|5 Pound Bags|
|25 Pound Cases|