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?
