Hi. I've set a dough of Peter Reinharts Struan from WGB, made with whole grain rice. However the soaker became more batter-like or porrige-like than what I expected, which resultet in a very very wet final dough. Because of this I added a lot of extra flour  to get the kind of dough that I'm used to. I can't find another explaination than that I've misread the instructions or measured wrong (I suspect my weight to not be entirely good). Have other had similar experiences?

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?