Brother Juniper'S Struan
Ingredients
- 7 cups bread flour ⓘ
- 1/2 cup uncooked polenta ⓘ
- 1/2 cup rolled oats (not instant)
- 1/2 cup brown sugar ⓘ
- 1/3 cup wheat bran ⓘ
- 4 teaspoons salt ⓘ
- 3 tablespoons dry yeast
- 1/2 cup cooked brown rice ⓘ
- 1/4 cup honey ⓘ
- 3/4 cup lukewarm buttermilk
- 1 1/2 cups lukewarm water ⓘ
- egg (optional, for egg wash) ⓘ
- 3 tablespoons poppy seeds (optional, for sprinkling on egg wash) ⓘ
Instructions
- In a mixer bowl, combine dry ingredients including salt and yeast.
- Mix with paddle until well blended.
- Add brown rice, honey, buttermilk, and about half of the warm water.
- Add as much of the additional water as necessary to get the dough to hold together.
- Mix and switch to dough hook.
- Knead for 12-15 minutes by hand or 8-10 minutes by machine.
- Dough will be tacky and very elastic.
- Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
- Punch down and shape into three equal rounds.
- Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
- Shape into three cigar shaped loaves and place into greased 8X4.
- 5 loaf pans.
- Allow to rise until double, 60 to 90 minutes.
- Preheat oven to 350 degrees.
- When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
- Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
- (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.
Nutrition & Diet Analysis (per serving)
675
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).