I have spent the last few months researching how to incorporate more whole grains into my baking. For example, I have learned that a substitution of whole wheat flour for white flour is best accompanied by more liquid, some of which should be orange juice. The orange juice is indiscernible after baking but offsets the tannic flavour that some people dislike in whole wheat.
This bread recipe, which I perused recently at Cooking Books, presented a perfect challenge. Andrea posted an intriguing struan bread, adapted from instructions by master baker Peter Reinhart in his first book. The recipe is full of grains, but surprisingly uses white flour. I know that Reinhart has since made his own whole wheat version, but since I don't own his cookbook I decided to adjust it myself. Adding the whole wheat flour seemed as natural as dressing on a salad. After my changes, the recipe included a throng of whole grains, including whole grain cornmeal, oats, wheat bran, and cooked brown rice.
Struan Bread
makes 2 loaves
adapted from Peter Reinhart via Cooking Books
2 T yeast
1/3 c (65 g) brown sugar
4 c (480 g) whole wheat bread flour
2/3 c (80 g) plain flour
1/3 c (55 g) fine cornmeal
1/3 c (30 g) oats
1/3 c (15 g) wheat bran
1 1/2 t salt
1/3 c (50 g) cooked brown rice
3 T honey
1/2 c (125 ml) milk
1/4 c (75 ml) orange juice
1 egg
2 T sesame seeds
If using fast action yeast, proof it by adding it to 1/2 c (125 ml) warm water (35-45 C, 95-110 F) and 1 T of the brown sugar. Let stand for 5-10 minutes until bubbly.
If using instant yeast, this is not required. Proceed with the recipe below.
Mix the flours, cornmeal, oats, wheat bran, and salt in a large bowl.
Add the yeast (or proofed yeast mixture), brown sugar, rice, honey, milk, and orange juice.
Mix with a wooden spoon. Add up to 1/2 c (125 ml) more water to make a soft dough which comes together.
Turn out onto a floured surface and knead for 10 minutes to form a soft, pliable dough.
Put into a clean, oiled bowl, turning to coat the dough in oil.
Cover and allow to rise for 1 1/2 hours, until doubled in size.
Grease 2 loaf pans with a little oil.
Cut the dough into 2 pieces using a pasty scraper or a knife.
Press each into a flat rectangle, then roll up from the long side. Tuck the ends under and place into the prepared pans.
Allow to rise for 1 hour, until the dough reaches the tops of the pans.
Preheat the oven to 180 C (350 F).
Beat the egg with some water. Brush over the bread and then sprinkle the sesame seeds over top.
Bake the loaves for 45-50 minutes.
Cool on a rack for at least 40 minutes.
