The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Multi-Grain Struan

wholegrainOH's picture
wholegrainOH

Multi-Grain Struan

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:

            Barley

            Millet

            Quinoa

            Oat flakes

            Wheat flakes

King Arthur Whole Wheat

Saranac Pale Ale

Soy Milk

Skim Milk

Kosher Salt

Sorghum

Organic canola oil

King Arthur “New England” starter

 

more photos, etc., at my blog, http://alan-ohio-bread.blogspot.com

 

Comments

susanfnp's picture
susanfnp

Alan, that bread looks wonderfully hearty and good! I like the "turban loaf" :-)

Susanfnp

http://www.wildyeastblog.com

buckeyebaker's picture
buckeyebaker

buckeyebaker,

 

hi, nice looking loaf. so when you make two loaves, do you double the yeast? that would be close to 5 tsp, which is way more than i've ever used for a double batch. i too made this bread over the weekend, but am not organized enough to take photos yet. only problem was that the bread seemed to spread horizontal rather than vertical in the oven.

and from what i can tell, alan, you and i are neighbors in clintonville!! small world, indeed.

wholegrainOH's picture
wholegrainOH

I am indeed in Clintonville, so we must be neighbors.  Small world indeed. Can't be precise about thte yeast/starter--I keep about a pint of starter in the refrigerator, hen wake it up with a cup of flour (whole wheat) and a cup of water, then pour off a pint and return it the refrigerator and add enough of the dry ingredients to make up a viable dough, which usually makes two loaves.  So it is about double.  I'm in awe of those folks who post recipes with precise measurements in grams/oz and volume, but I just can't do that!

cheers--

Alan

buckeyebaker's picture
buckeyebaker

buckeyebaker

ok, so that's what i don't understand about reinhart's new book. i've beenmaking the multi-grain struan as well (three weekends in a row, with different combinations of grains) and like you using my starter instead of the biga.

BUT, in his formula/recipe, he then says (in the final dough part) to use 2.5tsp of YEAST in addition to the biga or starter for a single loaf. Do you use the YEAST in addition to the starter? if so, do you double the yeast for a double loaf? I doubled everything, to make 2 2lb loaves, but couldn't use all that yeast. so that's what is confusing me.

thanks,

wholegrainOH's picture
wholegrainOH

sorry to take so long to respond--haven't been online for several days because of other things, and getting ready for the election on Tuesday (we're precinct judges, so there's been a lot of training, etc.)--

I don't add any yeast, just the starter.  Make up everything to age as PR says, but then don't add any additional starter.  Loaves take a bit longer, but then I'm not a production baker, so it hardly matters!

 cheers--

Alan