Brother Juniper's Struan
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!
- Ready In:
- 4hrs 15mins
- 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.
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We have purchased Struan bread and rolls from a bakery in Kalamazoo for a number of years. Unfortunately, that bakery has closed but our appetites for Struan remain strong. We decided to make our own today and I think it's BETTER then what we used to buy. The small amounts of several ingredients are so worth the time.....because they create such a delicious result !! Yay and THANK YOU !!Reply
I just joined this blog, and I am so glad I did! Our local bakery is closing (;-( and I was on the hunt for a Struan bread recipe. I found this one, made it, and it is delicious! I'm wondering if any of you have tweaked it? I would love to read your comments. (Mine came out delicious, but much more dense than the bakery version we were used to--- I'm thinking next time sift the flour more, and put in a tad more yeast?)Replies 1
I just joined this blog, and I am so glad I did! Our local bakery is closing (;-( and I was on the hunt for a Struan bread recipe. I found this one, made it, and it is delicious! I'm wondering if any of you have tweaked it? I would love to read your comments. I have read and noted mianbao and akikobay. (Mine came out delicious, but much more dense than the bakery version we were used to--- I'm thinking next time sift the flour more, and put in a tad more yeast?)Reply
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.Reply