Struan

[mindem]

It's another dreary Minnesota day, and that makes it a good day to bake bread. Here is Struan, a Scottish harvest bread. I had a slice of this while it was still nice hot, all slathered in butter and blackberry jam. It's like dessert.

[Wellstone ruled]

1. Oh so good with a fresh Cup of Coffee.

You can not eat just one slice.

[dhol82]

2. Looks beautiful!

Lovely rise.

[mindem]

5. Thanks,

I added a little diastatic malt powder to help create a little more loft.

[dhol82]

6. Nice

[pangaia]

3. Oh, that looks delicious..

I am on a diet so cold not partake, but if I COULD, I wold probably eat the whole darn loaf!!

[The Wielding Truth]

4. mmmmm.................. Is the recipe available online?

[csziggy]

8. This looks like a good version!

Some great pictures at the link, too.

Struan Bread

Makes 1 large loaf or 2 small loaves

Soaker
3 tablespoons polenta
3 tablespoons rolled oats
2 tablespoons wheat bran
1/4 cup water

Dough
3 cups unbleached bread flour
3 tablespoons brown sugar
1 1/2 teaspoons salt
1 tablespoon instant yeast
3 tablespoons cooked brown rice
1 1/2 tablespoons honey
1/2 cup buttermilk
3/4 cup water

topping
1 tablespoon poppy seeds

Mix together the ingredients for the soaker. Cover and allow to soak for at least half an hour or as long as overnight.

In a larger bowl, combine the dry ingredients, then stir in wet ingredients and soaker. Add more flour or water until the dough can be formed into a ball that is tacky but not sticky. Place the ball of dough on a clean work surface and knead it for 10 to 12 minutes, then return it to the bowl. Cover the bowl with plastic wrap and allow the dough to ferment until doubled in size, approximately 90 minutes.

Remove the dough from the bowl, degas it gently, and split it for two loaves or shape it as is for one. Place the loaves in greased bread pans, spritz or sprinkle water on top, and sprinkle a handful of poppy seeds on top.


Cover the pans loosely with plastic and allow the loaves to rise until doubled in size again, approximately 90 minutes.

Bake these loaves at 350 for 40 to 60 minutes, until the internal temperature is around 190 degrees. When ready the loaves will be quite brown on top and will make a hollow thud when tapped on the bottom.

http://www.thefreshloaf.com/recipes/struanbread

[The Wielding Truth]

10. Thanks. It looks interesting.

[csziggy]

11. While I haven't used cooked rice, I have made multigrain bread

Throwing all sorts of grains into the mix. The same as the link above, I pre-soak most of the unground grains. I like to use a 7 grain cereal mix, rolled oats and sometimes seeds like pumpkin, sesame and others.

I do not put seeds on top and I don't use poppy seeds at all (since I don't like the flavor). They just have too much tendency to fall off when the bread is sliced.

[Ohiogal]

7. No fair!

I'm on a low carb diet!

That just looks WAY too good!

[Vinca]

9. My Scottish roots are telling me to make this! Looks delicious.