Struan Bread

Just took a loaf of the Struan Bread out of the oven a half hour ago. Forced myself to wait for it to cool a bit before I cut into it. Oh my! This is an excellent moist and crunchy bread with a really good flavor. Didn't take an pics as it wasn't a very pretty loaf - forgot the poppyseeds on top and the amount of dough was rather much for one bread pan. But who cares that much about looks when the bread tastes this good. Next time I'll divide the dough between two regular 8x4 pans.

If you haven't made this recipe, I encourage you to try it. I used only a scant TB of instant dry yeast and used bran cereal in place of the wheat bran. I let the "soaking" sit for about an hour. Next time I will take a pic - there will be future bakings of this one!

Teresa