Struan Bread by kittykat3308

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Struan Bread
Submitted by kittykat3308 on August 25, 2009 at 2:03 am

DESCRIPTION
Struan Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
STRUAN BREAD from the Winter 2007 Baking Sheet

1 1/4 cups (10 ounces) water*
½ cup (4 ounces) buttermilk
2 tablespoons (1 ½ ounces) honey
2 teaspoons salt
3 ½ cups (14 7/8 ounces) King Arthur unbleached bread flour
1/4 cup (1 ½ ounces) uncooked polenta (coarsely ground cornmeal)
1/4 cup (3/4 ounce) old fashioned rolled oats
1/4 cup (1 3/4 ounces) light brown sugar
1/4 cup (1 ounce) wheat germ
1/4 cup (1 3/4 ounces) cooked brown rice
3 teaspoons instant yeast
*The amount of water needed may vary slightly according to the moistness of the rice

Place all the ingredients into the bread pan of your bread machine in the order recommended by the manufacturer. Program for basic setting, light crust and press start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough. Allow the machine to complete its cycle. Remove the bucket from the machine and place it on a rack to cool for 5 minutes before removing the bread from the pan. Cool completely before slicing and serving. Yield: 1 loaf, 1 ½ pounds, 16 slices

Or do as I did and make the dough in your bread machine on the dough cycle, than shape it into a loaf and place it in a lightly greased bread pan to rise again. After it has risen about 1 inch over the rim of the pan place it in a preheat oven set at 350 degrees for about 30 minutes or until it registers 190 on an instant read thermometer.

Also, I found that it did not make a “smooth” ball of dough.

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