Struan (Steps & Variations)
Step-by-step preparation and baking instructions for Struan bread, with multiple grain substitution options to vary flavor and texture.
Ingredients
Poppy seeds or sesame seeds (for garnish, optional)
to taste
Instructions
1
Mix the Dough
In a mixing bowl, combine flour, cornmeal, oats, bran, rice, sugar, salt, yeast, honey, water, and milk. Mix on low speed with a mixer's paddle attachment for 2 minutes, or stir by hand with a large spoon for about 2 minutes. The dough will be sticky, coarse, and fluffy. Let it rest for 5 minutes to fully hydrate the flour.
2
Further Mixing
Mix again on low speed with the paddle attachment, or stir by hand for 2 minutes. Add flour as needed to keep the dough coming together, but the dough should still be soft and very sticky or slightly sticky. (If the dough is too stiff, add a small amount of water.)
3
Knead and Fold the Dough
Transfer the dough to a lightly floured work surface with a dough scraper, and dust the top of the dough with flour. Knead the dough for 2 to 3 minutes, adding flour as needed to prevent sticking. The dough should be soft and slightly sticky but hold its shape. Perform stretch and folds with wet or oiled hands: stretch one end of the dough down and fold it back over the top, working around the front, back, left, and right, then flip the dough over and shape it into a round. The dough should be slightly firmer but still very soft. Place in an oiled bowl, let rest at room temperature for 10 minutes. Repeat this process 3 times, for a total of 40 minutes.
4
Cold Ferment
After the final set of folds, transfer the dough to a clean oiled bowl, cover tightly with plastic wrap, and refrigerate overnight or for up to 5 days.
5
Shape on Baking Day
Remove the dough from the refrigerator 2 hours before baking. Shape the cold dough into sandwich bread (use 28 oz of dough for a 4.5x8 inch pan, 36 oz for a 5x9 inch pan), free-standing bread (such as baguettes or round loaves), or dinner rolls (approximately 2 oz each). Use only as much flour as needed to prevent sticking while shaping. Place sandwich bread in an oiled pan, and place free-standing bread and dinner rolls on a baking sheet lined with parchment paper.
6
Second Rise
Brush the surface of the dough with water and sprinkle with poppy seeds or sesame seeds, spray with oil, and cover loosely with plastic wrap. Let rise at room temperature for 1.5 to 2 hours, until the dough has increased in volume by about 1.5 times. The dough in the pan should rise at least 1 inch above the edge of the pan.
7
Bake
Preheat the oven to 350°F (177°C) 15 minutes before baking, or 300°F (149°C) for a convection oven. Bake for 20 minutes, then rotate the baking sheet (rotate dinner rolls after 10 minutes). Total bake time is 45-60 minutes for loaves, 20-25 minutes for dinner rolls. The bread is done when the top is golden brown, the bottom sounds hollow when tapped, and the internal temperature is above 185°F (85°C).
8
Cool
Cool dinner rolls for at least 20 minutes, and cool large loaves for at least 1 hour before slicing.
