Multigrain Struan Bread

MULTIGRAIN STRUAN BREAD

The best sandwich bread I make, lots of ancient grains. Does take some pre-planning as you must start the grains soaking and cook the rice a day in advance, but so worth every step it takes.
Course: Breads
Keyword: Multigrain Bread
Servings: 2 Loaves

Ingredients

SOAKER (DAY ONE)

  • 1/4 cup course cornmeal polenta grind, uncooked
  • 1/4 cup quinoa uncooked
  • 1/4 cup rolled oats uncooked
  • 1 1/2 cups water

FINAL DOUGH (DAY TWO)

  • 4 cups bread flour
  • 1/4 cup whole wheat flour
  • 1 tbsp instant yeast
  • 2 tsp salt
  • 1/4 cup brown rice cooked
  • 2 1/2 tbps honey
  • 1/2 cup buttermilk
  • 1 egg white
  • 1 tsp poppy seeds

Instructions

SOAKER (DAY ONE)

  • Whisk together all day one grains with 1 1/2 cups water in small mixing bowl. Cover with plastic wrap and leave at room temperature overnight.
    Cook enough brown rice so you will have 1/2 cup.
    Put cooked rice in refrigerator to cool till needed.

FINAL DOUGH (DAY TWO)

  • In mixing bowl add bread flour, whole wheat flour, instant yeast, salt, brown sugar, brown rice and honey. Stir to distribute dry ingredients.
  • Add soaker from day one and buttermilk. Mix on low speed with dough hook for 4 minutes to form wet, course dough. Switch to medium low speed and continue mixing for another 4 minutes, adjusting flour or water as needed, to make supple, tacky dough.
  • Sprinkle a little bread flour on work surface and transfer dough to floured surface.
  • nead dough by hand for an additional minute or as needed. Dough should feel soft and supple but not sticky and should have a nice sheen. Internal temperature of dough should be between 77 and 81.
  • Form the dough into a ball and place in lightly oiled bowl. Set dough aside for 5 minutes and wipe down work surface.
  • Wipe clean work surface with about 1/2 teaspoon of vegetable oil to make an oil slick. Transfer dough to to the oil slick and perform one stretch and fold. Dough should firm up slightly but still feel supple,
  • Form dough back into a ball and return to bowl. Repeat stretch and fold after 5 minutes, and then once more after another 5 minutes for a total of three
  • After final fold, form dough into ball and return to bowl, cover and let ferment at room temperature for about 2 hours or until doubled in size.
  • After doubled in size, divide into two and place in loaf pans prepared with spray.
  • Brush surface with egg white wash and garnish tops of loaves generously with poppy seeds. Mist top of loaves lightly with spray oil, cover loosely with plastic wrap and proof at room temperature for about 90 minutes, or until grown about 1 1/2 times in size, cresting over loaf pans.
  • Place loaves in a preheated oven at 350.
  • Bake until loaves are golden brown on tops and bottoms, about 45 minutes. The internal temperature of bread should be about 190.
  • Transfer loaves to a cooling rack and cool for at least one hour before serving.

Cinnamon Raisin Bread

I searched a long time before I found a Cinnamon Raisin bread recipe that makes consistently great bread. It’s soft and flavorful. It’s adapted from https://www.onehundreddollarsamonth.com/shirleys-iced-cinnamon-raisin-bread/.
This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.

Your house is going to smell amazing and breakfast will never be the same!

Cinnamon Swirl Raisin Bread

This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.
Course: Breads, Breakfast
Keyword: Raisin Bread
Servings: 5 loaves

Ingredients

  • 1 medium Potato cubed
  • 4 cups water
  • 2 Tbsp butter
  • 3 tsp salt
  • 2 Tbsp instant yeast
  • 1 cup sugar
  • 16 ounces raisin
  • 3 tsp cinnamon
  • 1/2 tsp ground cloves
  • 12 cups bread flour

Cinnamon Sugar filling

  • 1/2 cup sugar
  • 1 tbsp cinnamon

Instructions

  • Put the chopped potato and the 4 cups of water in a saucepan and simmer until the potatoes are tender. Drain, reserving the liquid in a bowl. Mash the potatoes with the butter and salt, add the reserved liquid and set aside.
  • Place the yeast in 1 cup of warm water and let it rest for 10 minutes
  • In a very large large bowl, stir together 6 cups of bread flour, sugar and the potato/water mixture. When the mixture has cooled to lukewarm, add the yeast. Stir until nice and smooth. Cover and let rise for 2 hours.
  • Mix the spices and remaining flour {5-6 cups, it really just depends on how much you need to make a nice, soft dough}. Add the raisins and then turn the dough out onto a floured work surface and knead until smooth.
  • Place the dough back in the unwashed bowl and cover. Let rise until double. Usually takes an hour.
  • In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with generous coating of the sugar-cinnamon mixture.
  • Grease 5 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in 5 pieces.
  • Roll each piece into rectangle. Brush 1 tablespoon butter over rectangles.
  • Starting at the top, roll dough into log shape, pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans.
    Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
    NOTE Make sure to roll up your loaf tightly, and be careful to not let the loaf rise too much in the pan or you will get big gaps between the filling and dough
  • Bake at 375 degrees for 30-40 minutes. Cool.