Karen Colosimo asked for a struan recipe. There is a recipe for struan in
"Brother Juniper's Bread Book" by Peter Reinhart. I love it and have made it
many times. (There is also a bread-machine adaptation of that same recipe in
"Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and
Diana Collingwood Butts.) Here's my slightly adapted version - I start
with all the liquid and half the flour, adding the rest gradually, rather
than starting with all the flour. I make bread by hand and find it easier
that way.
STRUAN (Scottish harvest bread)
7 c. high-gluten bread flour
1/2 c. uncooked polenta (coarsely ground cornmeal, or regular grind if you
can't find coarse)
1/2 c. rolled oats
1/3 c. wheat bran
1/2 c. brown sugar
4 tsp. salt, preferably sea salt
2 Tbsp. + 1 tsp. *instant* yeast or 3 Tbsp. *active dry* yeast
1/2 c. cooked brown rice
1/4 c. honey
3/4 c. buttermilk
1-1/2 c. warm water
3 Tbsp. poppy seeds for loaf tops
MIXING
In a bowl mix 2 c. of flour and all the other dry ingredients, through yeast.
Add the cooked brown rice, honey, buttermilk, and water. Beat for 2-3 minutes
to mix well. With a wooden spoon, gradually add the rest of the bread
flour (or as much as it takes).
KNEADING
Because Struan has so many whole grains, it takes longer to knead than most
breads, usually 12 to 15 minutes by hand. The dough will change before your
eyes, lightening in color, becoming gradually more elastic and evenly grained.
The finished dough should be tacky but not sticky, lightly golden, stretchy
and elastic rather than porridgelike. When you push the heels of your
hands into the dough, it should give way but not necessarily tear. If it
flakes or
crumbles, add a little more water.
PROOFING
Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover
with a damp towel or plastic wrap or place the bowl inside a plastic bag.
Allow the dough to rise in a warm place for about 1 hour, until it has
roughly doubled in size.
FORMING LOAVES
This recipe makes about 5 pounds of dough (81 ounces, to be exact); to make 3
loaves of 1-1/2 lb. each, cut the dough into 3 pieces -- each will weigh 27 oz.
Roll up each piece into a loaf by pressing on the center with the heels of the
hands and rolling the dough back over on itself until a seam is formed. Tuck
all the pieces of dough or end flaps into the seam, keeping only one seam
in the dough. Pinch off the seam, sealing it as best you can, and put the
loaf,
seam-side down, in a greased 9x4-1/2x3" loaf pan. Brush an egg wash
solution (1 egg beaten into 4 c. water) on the top of each loaf and
sprinkle the poppy seeds on top.
BAKING
Cover and allow the dough to rise till it crests over the top of the pan.
Bake in a 350F oven (300F in a convection oven) for approximately 45
minutes. The loaf should dome nicely and be a dark gold. The sides and
bottom should be a uniform medium gold and there should be an audible,
hollow thwack when you tap the bottom of the loaf.
If the bread comes out of the pan dark on top but too light or soft on the
sides or bottom, take the loaf out of the pan, return it to the oven, and
finish baking until it is thwackable. Bear in mind that the bread will
cook much faster once it is removed from the pan, so keep a close eye on it.
Allow the bread to cool thoroughly for at least 40 minutes before slicing it.
Paige Everhart
Rochester, NY