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Triticale Buns Recipe
|Dry yeast||1 Tablespoon|
|Diastatic malt||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Coffee||1 1⁄2 Cup (24 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Triticale flour||4 1⁄4 Cup (68 tbs) (Adjust Quantity As Needed)|
|Egg||1 , beaten with 2 tablespoons water|
|Caraway seeds/Dill seeds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3022 Calories from Fat 263
% Daily Value*
Total Fat 30 g46.9%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 6015.9 mg250.7%
Total Carbohydrates 629 g209.8%
Dietary Fiber 118.4 g473.7%
Sugars 49.8 g
Protein 110 g219.3%
Vitamin A 9.3% Vitamin C 21.4%
Calcium 83.4% Iron 206.5%
*Based on a 2000 Calorie diet
Set aside until it becomes foamy.
Combine coffee, molasses, cornmeal and salt.
Add yeast mixture to coffee mixture and stir flour in gradually.
Knead dough until smooth, adding more flour if necessary to keep it from sticking.
Put dough into oiled bowl, turning dough to oil surface.
Cover with damp towel and leave in a warm place until doubled.
Knead down, pinch off pieces of dough the size of a large egg, and form into oval buns.
Place on oiled cookie sheet, brush with egg and water mixture, and sprinkle with seeds.
Leave to rise for 1 hour in a warm place.
Preheat oven to 375°F and bake for 25 to 30 minutes.