The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Struan Bread

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colinwhipple's picture
colinwhipple

Struan Bread

I am getting ready to make the Struan Bread tomorrow.  The recipe calls for a lot of sweetener, 3 Tbs brown sugar and 1.5 Tbs honey.  I am tempted to leave in all the honey but cut the brown sugar back to 1 Tbs.  What have others done with this recipe?

Floydm's picture
Floydm

I bake it as the recipe suggests, but it is extremely sweet. If you don't enjoy sweet breads and would prefer it be more like a standard multi-grain bread then do cut back.

xabanga's picture
xabanga

Hello,

I just baked 2 struan loaves this weekend. I used 3 Tbsp raw sugar (which I find not as sweet as regular brown sugar) and only 1 Tbsp honey. The bread is still a little sweet but not that sweet. I hope this helps. Have fun baking tommorow!

Rosalie's picture
Rosalie

After all the hype about Struan - mostly Peter Reinhart's, really - I tried it and found it too sweet.  That's the only time I've made it so far.  I thought the next time maybe I'd forget the honey.

Rosalie

Aetheling's picture
Aetheling

Struan bread is one my favourites. I leave out all the sweetners - no sugar or honey. The first time I made it I found it far too sweet, so I went the whole way and left all the sweet stuff out. I love it. All the different grains make a wonderful bread. Even my daughter who will usually only eat white bread loves it

Heather

 

colinwhipple's picture
colinwhipple

what are the rising and proofing times like?

For my batch this morning I cut back on the sugars, but not as much as I had planned.  It came out pretty good, but next time I will cut back on that even more.

Colin

 

Aetheling's picture
Aetheling

I haven't actually timed the difference in proofing times etc. but I didn't seem to take any longer than I would have expected to rise prior to baking. It was better than I had expected as it is winter here and the kitchen was a bit cold.

When I made it about 2 weeks ago without the sugars, I left it for about 3 hours. When I came back from shopping it had really doubled and then in the tins it rose properly in about 90 mins. Next time I'll time it so I can be more accurate. It would be interesting to do a comparison of sugars and no sugars.

Heather

colinwhipple's picture
colinwhipple

I am leaving for Minnesota on Tuesday and won't be doing any bread baking for 2 weeks, but I am going to try this without, or with far less, sugars when I get back.

 Colin