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Dark and slightly sweet, it's sourdough triticale bread.

This hearty loaf gets its texture and some of its slightly sweet flavor from triticale flour and molasses. If you have sourdough starter, use it to add tang; of you can get by with milk and only the active dry yeast, but the flavor will be different. The bread makes great sandwiches and toast.

Triticale flour, a hybrid grain cross between wheat and rye, is usually found in specialty markets, supermarkets that have a broad selection of whole-grain flours, or in health food stores. The gluten in wheat flour, which makes dough stretch and hold its shape when baked, is only minimally present in triticale, despite its relationship to wheat. So you need to combine triticale flour and all-purpose flour (bleached or unbleached) to get good leavening. Keep in mind that whole-grain doughs are heavier and take about twice as long as white doughs to rise--or proof.

Sourdough Triticale Bread 3 packages active dry yeast 1-1/2 cups warm water (about 110 [deg.]) 1-1/2 cups sourdough starter, at room temperature; of 3/4 cup milk 1/2 cup dark molasses 2 tablespoons each caraway seed and salad oil 2/3 cup nonfat dry milk 2-3/4 to 3-1/2 cups all-purpose flour 3-1/2 cups (about 1 lb.) triticale flour

In a large bowl, combine yeast and warm water; let stand about 5 minutes to soften. Stir in sourdough starter or milk, molasses, caraway seed, oil, dry milk, and 2-1/2 cups all-purpose flour.

To mix by hand, beat until dough is stretchy. Stir in triticale flour, 1 cup at a time, until well moistened. Scrape dough onto a board well coated with all-purpose flour; knead until dough is smooth and elastic, 8 to 10 minutes. Add flour as required to prevent sticking.

To mix by machine, add triticale flour and beat with dough hook on medium speed until dough is no longer sticky when lightly touched, about 10 minutes; add a little all-purpose flour, if necessary.

Place dough in greased bowl; turn over to grease top and cover with plastic wrap. Let rise in a warm place until doubled in size, about 2-1/2 hours.

Punch down dough; knead on a lightly floured board to expel air bubbles. Divide dough in half. On 2 greased 10- by 15-inch baking sheets, shape each mound of dough into a 4- by 10-inch oval loaf. Lightly cover loaves with plastic wrap; let rise in a warm place until slightly puffy, about 30 minutes. With a sharp razor blade, make 3 lengthwise slashes about 1/2 inch deep on the top of each loaf.

Bake in a 350 [deg.] oven until bread is golden brown and sounds hollow when thumped, 30 to 40 minutes. Remove from oven and cool on racks. Slice to serve. If made ahead, cover airtight and hold up to 3 days; freeze for longer storage. Makes 2 loaves, each about 1-3/4 pounds.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Mar 1, 1986
Words:485
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