Struan

I'm well aware that I haven't blogged in ages, and as usual, it's not for lack of things to post about. It's just that I surprised my family for the holidays (they were quite surprised!) and flew to New York. (I leave tomorrow night- ahh!!) Wanting to soak up every second with my parents and family, I sort of neglected the blog. And then it was Passover itself and I sort of felt strange posting about leavened baked goods on the holiday about not consuming leavened baked goods. Anyway, I made this recipe the weekend before I flew on the occasion of hosting my friend S for the weekend. (Stay tuned for the rest of the baked goods from that weekend!) This recipe was also the inaugural recipe for Josie, my new apple green mixer. :) This Struan recipe is Reinhart's latest incarnation from his book Artisan Breads Every Day. I adapted it to what I had in the fridge. I used it as an opportunity to finally finish the whole wheat flour and make a dent in the rye flakes I bought on a whim. I made one loaf and a bunch of rolls and let me say, I was in love with this bread. This was really delicious and deserves to be baked again as the recipe is written and in a million other adaptations. For now, this loaf will have to do. I'm sending it off to Yeastspotting!

Struan

adapted from Artisan Breads Every Day

5 cups flour
1/4 cup cornmeal
1/4 cup oats or rye flakes
1/4 cup brown sugar
2 1/2 tsp salt
2 tbsp instant yeast
1 1/2 tbsp honey
1 1/2 cups water
1/3 cup milk
sesame seeds

The night before baking, place all of the dry ingredients, and honey, in the bowl of your mixer.

Add the dry ingredients to it,

and beat with the paddle attachment until the mixture comes together. Switch to the dough hook and knead for about five minutes.

Transfer the dough to a bowl and let it rest for fifteen minutes. Give it a stretch and fold. Repeat another three times in an hour span. Cover the bowl and refrigerate overnight.

Here was my beautiful dough the next day. Scale and shape the dough.

For loaves, place in greased loaf pans. Mist with water and top with sesame seeds, if desired. Allow to proof. Preheat your oven to 350.

Bake until golden, brown and delicious and a thermometer registers at least 190. Cool completely on a wire rack before slicing.