The Holiday Season sort of got in the way of regular posts, so this is the catch up for the past six weeks or so. I've worked on two more of Peter Reinhart's test breads, a Struan and a Challah recipe.
Struan is a soft, enriched multigrain bread. It has corn meal, oats, wheat bran and cooked grain. My cooked grain of choice is bulgar wheat, but you could use brown rice, quinoa, millet or couscous. This is a picture of the dough before it went in the refrigerator for the overnight slow rise.
This made two pan loaves. Not as much oven spring as I expected, but a nice, dense wholegrain loaf nevertheless. This is the finished product.
What an interesting recipe. Makes a very soft enriched dough with a great golden color from 8 egg yolks! Finished up with four challah and one soft pretzel. Photos will have to wait as the loaves are currently in the freezer. They will be taken to Temple B'nai Shalom for use in the Shabbat services.
Along with the testing, I also made several batches of bagels, a pannetone, and several harvest grain ciabatta. The ciabatta recipe came from the King Arthur Flour website. All in all we had no shortage of homebaked breads for the holidays.