Struan Bread

Struan Bread is healthy, hearty and wholesome bread. It is believed to be harvest bread. Perhaps, traditionally, a little bit of everything that is being harvested goes into the bread. It is versatile bread in the sense that one can certainly add different grains to it. This is one of my favourite breads that I have baked so far. The very thought that a great variety of cereals go into it gives a healthy feeling. And yes, it toasts beautifully.

I read the Struan Bread recipes here and here.

This is how I made it-

Struan Bread

Ingredients (for two loaves)

Soaker

3 tablespoons coarse cornmeal

3 tablespoons white oats

3 tablespoons mixed cereal (I took muesli, removed nuts & fruits and grinded to a coarse  powder)

¼ cup water (or a little more till the above ingredients are properly soaked)

Dough

3 cups all purpose flour

3 tablespoons cooked brown rice

3 tablespoons brown sugar

½ cup buttermilk

1 ½ tablespoons honey

1 tablespoon instant yeast

1 ½ teaspoon salt

¾ cup warm water (quantity of water my vary)

1 tablespoon poppy seeds

Method

Mix all the ingredients for the soaker. Make sure it is not dry. Cover and allow to soak for at least half an hour to overnight. I soaked for 5 hours.

In a kneading plate, whisk all the dry ingredients of the dough.

Add brown sugar to buttermilk and stir till it dissolves completely. Add honey

Add soaker and buttermilk mix to dry ingredients. Add water gradually to get soft dough.

Knead dough for about 10 to 12 minutes. Add more water if it feels hard.

Transfer the dough to an oiled bowl. Let it rest for 1 hour.

Remove the dough from the bowl, degas gently, and divide into two.

Spread out one part into a rectangle, no wider than the loaf pan you are using (I used two loaf tins, each measuring 7x3 inches). Roll the dough towards you tightly. Pinch the seams to seal.

Place the loaf in the greased loaf tin with the seam side down. Sprinkle water on top and sprinkle ½ tablespoon poppy seeds on top.

Repeat the same with the other part of the dough.

Cover and allow the loaves to rise again till double in size. This should take about an hour.

Bake in a pre heated oven at 180 degrees C for 40 to 60 minutes till well browned from top and the loaf tin sounds hollow when tapped on the bottom.

Remove from the tin after 15 minutes. Cool in the rack.

Bread slices well next day.

My notes: Add water gradually. Do not add all the water given in the recipe in one go.

You can experiment with different grains. Cover the loaves  if the top turns too brown and there is still some time left.

Submitted for Yeastspotting