Weekend recipes - Struan

The second of this past weekend's breads was a Struan from Peter Reinhart's "Bread Baker's Apprentice".  Someone'd mentioned it on thefreshloaf.com, so I thought I'd give it a try.  It is a multigrain bread in a normal loaf form.

It uses a soaker as a pre-ferment.

It was well-received by the wife and works well toasted.

The quantities below are for two loaves.


6 TB polenta
6 TB rolled oats
4 TB wheat bran
1/2 Cup water, at room temp

Mix the soaker the day before you want to bake.  Combine the ingredients in a bowl until everything is hydrated.  Cover with plastic wrap and let sit overnight.

6 Cups bread flour
6 TB brown sugar
3 tsp salt
2 TB instant yeast
6 TB cooked brown rice
3 TB honey
1 Cup buttermilk
1-1/2 Water

Mix the flour, brown sugar, salt, and yeast in a bowl.  Add the soaker, rice, honey, buttermilk and water.  Mix until they form a ball.  I had to add quite a bit of flour to get to that state.

Knead for about 10 minutes.  The dough will smooth out and pass the windowpane test.

Oil a bowl and transfer the dough to it, rolling to coat with oil.  Cover the bowl with plastic wrap.

Ferment at room temp for about 90 minutes

Rmove the dough from teh bowl, split it into two halves.  Press each half into a rectangle.  Form it into a loaf to fit your loaf pans.  Place the laoves into the oiled pans.  Mist the top of the dough with water.  Sprinkle with poppy seeds.  Mist again with oil, cover the dough loosely with plastic wrap or a towel.

Proof for about 90 minutes

Preheat the oven to 350F.

Bake for about 20 minutes.  Rotate 180 degrees and bake for another 20 to 40 minutes until golden brown.

Cool 2 hours before slicing.