I made the Struan which at least 2 people posted (and I've repeated just
the ingredients below). It was great as toast, but too sweet for a salami
sandwich.
My question is: has anyone soaked the polenta before making this? I found
the texture a bit sandy.
ALso, I used 4 t. yeast and it rose.
>Struan
>from "Brother Juniper's Bread Book" by Br. Peter Reinhart
>makes 3 - 1 1/2 lb. loaves
>
>7 C high-gluten bread flour
>1/2 C uncooked polenta
>1/2 C rolled oats
>1/2 C brown sugar
>1/3 C wheat bran
>4 tsp. salt, preferably sea salt
>2 T + 1 tsp. instant yeast (or 3 T active dry yeast)
>1/2 C cooked brown rice
>1/4 C honey
>3/4 C buttermilk
>Approximately 1 1/2 C water
>3 T poppy seeds