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Tuesday, August 11, 2020

Struan Bread - #BreadBakers



This multigrain loaf comes from Peter Reinhart's Artisan Breads Every Day. I love the slightly sweet loaf and while it is indeed the perfect sandwich bread, I also enjoyed it plain and also slathered with butter. You can switch up the grains used and that will determine the colour of your loaf. For this I used cornmeal (refined instead of the coarse that's preferred), oats, and brown rice so my loaf is on the lighter side. This loaf definitely requires a bit of planning. If you don't have extra cooked rice on hand, you will have to make some. I typically only have rice and peas on hand. It would have been easier to pick out the red peas (red peas in Jamaica = kidney beans) but I decided to just buy and cook some brown rice. Use leftover rice. Don't waste time cooking it - especially if you're like me and have not eaten brown rice in at least ten years.  Also, pay attention to the kneading steps. There are few stretch and folds to do so timing is important.


This month the Bread Bakers made some sandwich loaves for you. Scroll down to see what the others made. Thanks for hosting this month, Karen



Straun
Yield: 1 loaf 

Ingredients 

510 grams bread flour 
34 grams cornmeal 
40 grams rolled oats 
45 grams cooked brown rice 
45 grams brown sugar 
1 tablespoon honey 
2 teaspoons salt 
1 1/2 tablespoons yeast
1 cup + 1 tablespoon water 
6  1/2 tablespoons milk


Directions

Mix all the ingredients on low speed for 2 minutes then let the dough rest for 5 minutes. Mix again for another 2 minutes. The dough should be slightly sticky, if it is dry, add a little water by the teaspoon. If it is wet, sprinkle in some flour. 

Take the dough out the bowl and lightly knead for 2 to 3 minutes. If it is sticking a lot to your hands, oil your hands. Stretch and fold the dough from the bottom and then from both sides. Cover it and let it rest for 10 minutes. Do the stretch and fold 3 more times. You will notice that the dough has become easier to handle. 

Refrigerate overnight. 

Roll the dough out into a 9" x 12" rectangle. Roll up along the short side and place in a greased 9" x 5" pan. 

Allow to proof until the dough is about 1 1/2 times the original size. When the dough is almost ready, preheat the oven to 350 F. 

Bake 45 - 60 minutes until the crust is golden. 

Notes
  • Peter Reinhart uses more water than I do (up to 2 more tablespoons) but it is extremely hot and humid here so I didn't need to use that much water. 
  • I adjusted the recipe to yield enough for 1 9" x 5" loaf. 
Welcome to Bread Bakers! This month, our them is Sandwich Bread and our host is Karen of Karen's Kitchen Stories.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
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6 comments:

  1. Struan has always been one of my favorites!

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  2. I love struan! We often make a cinnamon raisin version, but a versatile sandwich struan sounds very enticing!

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  3. I have never heard of this type of bread - this incorporates so many types of grain, the texture looks so tender!

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  4. I baked Struan bread some time ago and we loved it. Love your loaf. The crumb looks so soft and tender.

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  5. Must confess that I had never heard of struan so I appreciate the introduction. I often have leftover rice so I can't wait to try it!

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  6. Loving all the multigrains used here and this bread is completely new to me. Loving it

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