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.

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