Struan

Page 43

| Course Type: Breads

(1 review)

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Recipe Review

This is wonderful! Tender crumb, excellent flavor and very versatile loaf. Not sure how it compares to Reinhardt's recipe but will certainly make it soon to compare. I used malted wheat flakes, coarse grits/polenta and wheat bran for the soaker. I did not have brown rice so I used a red rice from Lotus Foods. The dough was slightly tacky but easy to work with, and only needed a little over an hour for the initial proof (on not a particularly warm day). I also had to sub black and tan sesame seeds for the poppy. This is great toasted with butter or for sandwiches.

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