Triticale Bread

If you have never baked with triticale flour, this bread machine loaf is the place to start.

Triticale is a hybrid grain crossing wheat and rye, and it brings a mild, nutty depth that plain wheat flour just cannot match.

Blended here with bread flour for structure and soy flour for extra protein, the dough gets a subtle anise note from fennel seeds and a touch of malty sweetness from barley malt syrup and brown sugar.

Just load the ingredients into your bread machine and press start. The machine handles the rest.

Pro Tips

• Add ingredients in the order your bread machine manufacturer recommends. Most call for liquids first, then dry, with yeast on top.
• Triticale flour is lower in gluten than bread flour, so the bread flour does the heavy lifting for structure. Do not substitute more triticale or the loaf may not rise properly.
• Fennel seeds can be lightly toasted in a dry pan before adding for a more pronounced anise flavor.
• Check the dough ball after about 10 minutes of kneading. It should be smooth and slightly tacky. Add water by the teaspoon if it looks too dry.