Prep 3 hrs 30 mins
Cook 45 mins
This is one version of Brother Juniper's Struan that I've found on the internet. I believe it is from a Peter Reinhart (founder of Brother Juniper's) book. It results in a wonderfully dense, chewy, sweet multi-grain loaf. We had it the first night with soup, the next day it made the best toast I've ever had. I couldn't believe there are no eggs or oil!
- 7 cups bread flour
- 1⁄2 cup uncooked polenta
- 1⁄2 cup rolled oats (not instant)
- 1⁄2 cup brown sugar
- 1⁄3 cup wheat bran
- 4 teaspoons salt
- 3 tablespoons dry yeast
- 1⁄2 cup cooked brown rice
- 1⁄4 cup honey
- 3⁄4 cup lukewarm buttermilk
- 1 1⁄2 cups lukewarm water
- egg (optional, for egg wash)
- 3 tablespoons poppy seeds (optional, for sprinkling on egg wash)
- In a mixer bowl, combine dry ingredients including salt and yeast.
- Mix with paddle until well blended.
- Add brown rice, honey, buttermilk, and about half of the warm water.
- Add as much of the additional water as necessary to get the dough to hold together.
- Mix and switch to dough hook.
- Knead for 12-15 minutes by hand or 8-10 minutes by machine.
- Dough will be tacky and very elastic.
- Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
- Punch down and shape into three equal rounds.
- Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
- Shape into three cigar shaped loaves and place into greased 8X4.
- 5 loaf pans.
- Allow to rise until double, 60 to 90 minutes.
- Preheat oven to 350 degrees.
- When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
- Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
- (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.
This turned out utterly delicious the second time around. Part of the trouble was that though I'm used to baking bread, I tend to approach it from the point of using a fixed amount of liquid to a variable amount of flour. Here the flour is all mixed up first, then the liquid is added. I was afraid to add too much more liquid, so I got overly dense bread that didn't rise (only one loaf, I froze the rest of the dough for reworking later). I suppose if I had increased the liquid considerably, it would have worked, but I didn't want to stray too far from the recipe. This time, I rearranged the recipe to be easy for me, with liquid, yeast, sugar, other ingredients, then part of the flour. I think my cornmeal and brown rice were dry, and needed more water. This time, because I added the liquid first, I ended up using only 5 1/3 cups of white flour. I didn't glaze the loaves or bother with seeds. I got 2 loaves of 700 grams each and one small loaf of 315 grams. But what beautiful bread this is - soft and tender. I'm very happy with it and will use this recipe again. I also increased the salt by 1 teaspoon, though with the reduced flour, I don't think it was necessary. Oh, and used oat, rather than wheat, bran. Thank you for posting this recipe.