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Struan Bread...

TheGuamTarheels@webtv.net (The Ol' Tarheel)
Sat, 4 Nov 2000 15:45:15 -0500 (EST)
v100.n071.28
This recipe was recently printed in my local newspaper.  I was pleased to 
see it as it is one of Brother Peter Reinhart's recipes, and he is one of 
my "baking heroes."  I had first read of Struan bread in his book, "Brother 
Juniper's Bread Book."  The book recipe makes four loaves and this one 
makes one loaf, however, I adapted it to make two loaves as I knew just one 
wouldn't last very long around here.  So, let's go...

STRUAN FIVE-GRAIN BREAD

2-1/2 cups high-gluten bread flour
3 tablespoons coarse cornmeal
3 tablespoons rolled oats (or instant oats)
3 tablespoons brown sugar
2 tablespoons wheat bran
1-1/2 teaspoons salt (I use sea salt)
1 tablespoon instant yeast (or 1-1/4 tablespoons active dry yeast
     dissolved in 4 tablespoons warm water)
3 tablespoons cooked brown rice
1-1/2 tablespoons honey
1/3 cup buttermilk (low-fat or whole milk can be substituted)
3/4 cup water, at room temperature
1 tablespoon poppy seeds, for the topping

In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt, and 
yeast, stirring to distribute.  Add the cooked rice, honey, and buttermilk; 
mix.  Add 1/2 cup water, reserving the rest for adjustments during kneading.

Using your hands, squeeze the ingredients together until they make a 
ball.  Add more water as needed until all the dry ingredients have been 
incorporated into the dough ball.  Sprinkle some flour on your clean work 
surface and turn the ball out of the bowl.  Begin kneading.  Add additional 
water or flour as needed.

It will take about 10 to 15 minutes to knead by hand.  The dough will 
change before your eyes, lightening in color, gradually becoming more 
elastic and evenly grained.  The finished dough should be tacky but not 
sticky, lightly golden, stretchy and elastic.  When you push the heels of 
your hands into the dough, it should give way but not tear. If it flakes or 
crumbles, add a little more water; if it is sticky, sprinkle in more flour.

Wipe the inside of a clean mixing bowl with a little oil, or mist with a 
vegetable-oil pan spray (I use canola oil).  Place the dough in the bowl 
and over with a damp towel or plastic-wrap (I prefer a damp towel as I 
believe it allows the dough to "breathe."), or place the bowl in a plastic 
bag. Allow the dough to ferment in a warm place for about 90 minutes, or 
until it has roughly doubled in size.

Shape the dough into a loaf by pressing it out from the center with the 
heels of your hands, gently flattening it into a rough rectangle and 
punching it down, degassing it.  Then roll the dough up into the shape of a 
cigar.  Pinch the seam closed with either your fingers or the edge of your 
hand, sealing it as best you can.

Place the loaf, seam side down, in a greased (I use the canola oil mister) 
9-by-4-inch pan.  Spray the top with water and sprinkle on the poppy seeds 
(I gently press them into the dough - that's gently). Cover and allow the 
dough to rise until it crests over the top of the pan, about 90 minutes.

Preheat the oven to 350F.  Bake the loaf for approximately 45 to 55 
minutes.  The loaf should dome nicely and be dark golden in color.  The 
sides and bottom should be a uniform light golden brown.  Brother Peter is 
a "thwacker" but I use an instant-read thermometer to make sure that the 
interior of the loaf has reached at least 190 degrees.

Allow the bread to cool thoroughly on a rack at least 40 minutes before 
slicing it.

This bread is fantastic for both toast and sandwiches.  Brother Peter says, 
"There is something almost magical about how the flavor of mayonnaise 
marries with the light sweetness of the loaf."

The Tarheel Baker agrees.....................Bob