The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Reinhart's WGB Multi-grain Struan

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dolfs

Reinhart's WGB Multi-grain Struan

Today, besides Challah I produced two loaves of Reinhart's multi-grain Struan from his new book. For the "grains" part I used about 1/3 cooked brown rice, and the reset rolled oats. For the liquid is used yoghurt.

Reinhart's WGB multi-grain StruanReinhart's WGB multi-grain Struan 

 

Took quite a while longer to bake than I thought it would, but tastes great. I did score a little too deep, and combined with oven spring, made the loaves spill over the side of the loaf pan just a little. Taste, luckily is not affected!

 Multi-grain Struan crumbReinhart WGB: Multi-grain Struan crumb

It looks like the left side is not cooked, but it was. This was a side effect of my camera using a large lens opening, and thus having a very shallow depth of field. 

 

--dolf