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.

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!

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

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

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