Struan Bread

 Struan Bread

 This big beautiful loaf is called Struan Loaf and it is not only good but good for you.  It bakes into this huge loaf and would be ideal for baking in a dutch oven.  This has become one of my favorite breads.  I am not sure that I remember where I got the recipe but my guess would be at the The Fresh Loaf.  It is a website dedicated to baking bread and is made up of experts and novice bakers.  I assure you that anything you need to know about bread and it's many different types and styles you can find at this website.  From regular yeasted breads to sourdoughs and yeast water breads.  Yeast water is a new to me fascinating way to bake bread.  I promise a whole page on it soon.  In order to give you accurate information, I double checked the website and found the recipe that I use.

This is not what I call our daily bread which is a Whole Wheat Honey loaf but it is a bread that I love to make and we really enjoy.  Especially so since it is so full of grains and good for you.  More on Honey Whole Wheat later. 

Here is the recipe for Struan and I will add that while the recipe calls for polenta, oats and wheat bran in the original recipe, you can use any good grain that you want.  I have a 10 grain flour from Bob's Red Mill that I love to use and use any of his cereal grains instead of the listed items.  The more grains you can get into your diet the healthier you will be. And here is the crumb.

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.

Try this loaf and I think you will agree it is absolutely wonderful.