whole wheat multigrain struan sandwich bread

Whole Wheat Multigrain Sandwich Bread (Struan)

When I first saw the recipe for Struan in Peter Reinhart’s Artisan Breads Every Day, it didn’t really interest me. But as I flipped back and forth through the book over several days, it started to sound more interesting. The idea of adding oats and other grains to bread eventually captured my attention and it went on my (long) list of recipes to try from the book.

Recipe

Struan from Peter Reinhart’s Artisan Breads Every Day

Process notes

Formula

  • 320 gm freshly-milled hard white wheat flour
  • 29 gm cooked and cooled short grain brown rice
  • 15 gm old fashioned rolled oats
  • 35 gm cooked and cooled steel cut oats
  • 28 gm brown sugar
  • 1 1/4 tsp salt
  • 1 tbls instant yeast
  • 15 gm honey
  • 170 gm water, 95°
  • 57 gm milk (95°)

Day 1

7:00 p.m.: Combine all ingredients in stand mixer bowl and mix on low for 2 min. with paddle attachment. Rest 5 min. Mix again for 2 min. Knead by hand for 2 min. Perform 4 stretch & folds with 10-min. intervals. Cover and refrigerate overnight.

Day 2

9:45 a.m.: Remove dough from refrigerator and shape into sandwich loaf. Place in sprayed loaf pan and cover with plastic to rise to 1″ above rim.

11:15 a.m.: Preheat oven to 325° convection.

11:30 a.m.: Bake for 20 min., then rotate and bake an additional 23 min. Internal temp: 200°.

Results

This was a lot of yeast…the dough easily doubled even while refrigerated. After all of my sourdough projects I wasn’t prepared for the dough to actually double! But I think it rose to aggressively because when I baked it it actually fell a bit in the middle. What is this “oven spring” bakers speak of? I never see it!

This bread is very tender and super light. In order to follow Reinhart’s recommendations for how much non-wheat grains to use, the rice and oats ended up being such a tiny volume. It’s not like those packed-with-multi-grains loaves I’ve had. It would be interesting to try pushing those other grains past the recommended point to see what happens. I wouldn’t mind a denser loaf if it had other textures and flavor going on.

Instead of making this loaf with the overnight fermentation, I’d rather try kneading it like I do for my favorite wheat sandwich bread.

 

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