I've been baking the multigrain struan from Reinhart's Whole Grain Baking book, and while the flavor is excellent, the crumb has a tendency to fall apart. I know this is multigrain--but still. It works best when the soaker is uncooked millet, quinoa, cooked rice, oats, worse when the soaker contains a lot of cornmeal. I'm cooking by weights, so not sure what the problem is. I've also had to increase the kneading time to 8 minutes, or the thing falls apart even more. Any suggestions on ways to get the bread more solid, less crumbly?

I just pulled my Quinoa Struan out of the oven a little while ago, and I'm rather pleased with the results.

Finally had a chance to do one of Peter Reinhart's recipes, from Whole Grain Breads.  Did the multi-grain struan, since that's his signature bread.  Here's the result, lightly dusted with black sesame seeds.  Tastes as good as it looks! 

Alan 

here's the recipe I followed:

Whole grains:

I still recall hearing the buzz around my hometown, Forestville, California, about the new cafe that had opened there when I was growing up, Brother Juniper's. Inevitably people's comments sounded something like "My sandwich/chili/coleslaw was excellent, but did you try the bread? It was incredible!"

Hi to All ~

This might be geared more to Floydm & Dolf - But all are wecome to reply.

I have one of PR's books( Bro. Junipers Bread Book ) and found a recipe here on this site that is different ( for Struan Bread ) plus notations that it is in all of his books.

I baked a loaf of Struan, following Peter Reinhart's recipe and I have to agree with what he said in his book Brother Juniper's Bread Book, "Struan became the mainstay of our bakery, and I still think it is the most beautiful and delicious bread I have ever made or tasted."

This multigrain bread is simply delightful, from the first to the last bite!

Noy

I made Struan for the first time today, and it turned out very good. My wife who does not usually like my bread, loved it. I made one change in the recipe, because I didn't have any wheat bran. It still seemed to be very good without it. Anyone know how this affects the final product? Should I try it again with the bran?