The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Experimental 100% triticale loaf.

Warq's picture
Warq

Experimental 100% triticale loaf.

 

Crumb:

There was some rolled triticale available in bulk at a local store, and I decided to buy a half pound on a whim to grind into flour.

For those unaware, triticale is a hybrid of wheat (Triticum durum in this case) and rye (Secale cereale). A wheat-rye hybrid was desired to take advantage of the grain quality and yield of wheat, with the hardiness of rye.

https://en.wikipedia.org/wiki/Triticale

It was first hand-pollinated in the late 1800s, but it wasn't until later in the 1900s that fertile hybrids appeared, allowing commercial growing of it. There's an interesting biological history to it, but I don't remember lessons on ploidity well enough to properly reiterate it here. Most of the triticale production is (from what I understand) grown as livestock feed; it hasn't caught on as a popular human staple.

Trivia: Apparently, there was a Star Trek episode which used fictional 'quadrotriticale' (based on the real triticale) as a plot device.

Disclaimer: I'm no food scientist/biologist, so there are likely errors/oversimplifications here.

 

On to the actual bread.

True to what one might expect, it's somewhere between rye and wheat in it's baking characteristics. It has a lower gluten content than wheat, and though definitely handle more like rye dough than wheat; there wasn't much gluten development, and I don't think this would've changed with more kneading. It's more of a paste than a dough, really.

Here's my process for this loaf:

 

Levain:

 ~5g sourdough starter

-25g triticale flour

-25g water

 

Mix the levain and let it rise at room temp for ~10 hours.

 

Final dough:

-All of the aforementioned levain

-200g triticale flour

-200g water

-6g salt

 

Mix together, and let rise in the fridge for 24hrs.

 

Final Proof:

Just 'plop' the dough/paste into an oiled pyrex cup, and let rise in a warm place until roughly doubled (~2-4hrs).

 

Bake at 400f for one hour, and let cool for another half hour.

 

The texture was pretty dense, but not as much of a brick as I expected. The flavor was much milder than rye, but it's certainly different than wheat.

Overall, it was pretty tasty, if you like whole grain breads with lots of rye, you'll probably enjoy this. 

That said, It's certainly easy to see why this didn't take over wheat's role as a staple human food.

 

I'm sure a lot could be improved on as far as recipes, this was my first attempt to just get a feel for the grain.

I'd like to by whole unprocessed triticale berries for grinding at some point, but they're pretty expensive unless bought in excess of 50lbs. (27$ for 5lbs of berries on amazon!)

idaveindy's picture
idaveindy

from a recent comment:

Rolled/flaked triticale here: https://grainplacefoods.com/product/organic-rolled-triticale/

$35.03 per 25 pounds, plus shipping.

If they roll their own flakes, you might be able to make a special deal to get some raw berries.