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Struan Bread
Struan Bread is a classic Scottish harvest bread, incorporating a range of grains. The full recipe is presented here and I hope you enjoy this classic Scottish version of Struan Bread.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+90 minutes rising)
Serves:
8–10
Rating: 
Tags : Bread RecipesMilk RecipesBaking RecipesScottish Recipes
According to the legend, Struan bread was developed to emulate a traditional Irish harvest bread that included a little of all the grains that were being harvested.
Ingredients:
3 tbsp polenta
3 tbsp rolled oats
2 tbsp wheat bran
60ml water
420g unbleached bread flour
3 tbsp brown sugar
1 1/2 tsp salt
1 tbsp dry active yeast
3 tbsp freshly-cooked brown rice
1 1/2 tbsp honey
120ml buttermilk
180ml water
1 tbsp
poppy seeds to decorate
Method:
Mix together the polenta, rolled oats, wheat bran and 60ml water in a bowl. Cover and set aside to soak over night.
The following day, combine all the dry ingredients in a bowl then stir-in the soaked mixture and the wet ingredients. Bring the ingredients together as a dough and, if needed, add a little flour or water until the dough can be brought together into a ball that is tacky but not sticky.
Turn the dough onto a lightly floured work surface and knead well for about 12 minutes before returning to the bowl. Cover with clingfilm then set aside in a warm spot to raise until doubled in size (about 90 minutes).
Turn the risen dough back onto your work surface and gently knock back to remove the excess gas. Either split the dough into two or keep as a single loaf. Shape and turn into loaf tins. Sprinkle the top with water then scatter poppy seeds over the top.
Loosely cover the loaf tins then place in a warm spot and leave until doubled in size (about 90 minutes). Remove the cover and place the loaves in an oven pre-heated to 180°C and bake for about 50 minutes, or until the loaves are well browned on top and sound hollow when tapped on the bottom.
Turn onto a wire rack to cool and serve sliced thickly with plenty of butter.
