Triticale Buns Recipe
Ingredients
| Dry yeast | 1 Tablespoon | |
| 1 tablespoon diastatic malt | ||
| Warm water | 1/2 Cup (16 tbs) | |
| Ginger | 1/2 Teaspoon | |
| Coffee | 1 1/2 Cup (16 tbs) | |
| Molasses | 1/4 Cup (16 tbs) | |
| Cornmeal | 1 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Triticale | 4 1/4 Cup (16 tbs) | |
| 1 egg, beaten with 2 tablespoons water | ||
| 1/4 cup caraway seeds or dill seeds | ||
Directions
Soften yeast and diastatic malt in warm water to which ginger has been added.
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.
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.
Chef
