Struan is a Scottish bread
Complexity: average
Quantity: 1 large loaf or 2 small ones
Struan is a soft, multigrain bread. Struan bread is believed to have originated in Scotland, where it was baked by the eldest daughter of the family on St. Michael's Eve (September 29). The girl was tasked with making the bread from the grains of the harvest. The process began with grinding any grains into flour, including barley, wheat, rye, and oats, and soaking them in milk (or buttermilk).
The bread was unleavened, lightly sweetened with honey, spread with a mixture of eggs, cream, and butter, and sprinkled with oats or caraway seeds. The next morning, the bread was to be blessed by a priest, who would ask St. Michael for a bountiful harvest. Modern Struan bread is a versatile product, perfect for sandwiches and toast, and retains its culinary qualities when frozen.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Grain kneading
- Corn grits - 3 tablespoons
- Wheat bran - 2 tablespoons
- Hercules - 3 tablespoons
- Water - 1/4 cup
Bread
- Bread flour - 3 glasses
- Salt – 1.5 teaspoons
- Brown sugar - 3 tablespoons
- Instant yeast - 1 tablespoon
- Sour milk - 1/2 cup
- Brown rice (boiled) - 3 tablespoons
- Water - 3/4 cup
- Powder - 1 tablespoon of poppy seeds
We recommend
Cooking the dish according to the recipe:
- Combine the grain mixture ingredients in a small bowl, cover and let soak for half an hour.
- In a wide bowl, mix the dry ingredients, add the grain mixture, adjust the flour and water, the dough should not be too sticky.
- Place the dough on a clean work surface and knead it for 10-12 minutes, return it to the bowl, cover with plastic wrap and leave to ferment for about an hour and a half.
- Remove the dough from the bowl and shape it into one or two loaves. Place them in a baking pan, sprinkle with water, and sprinkle with a handful of poppy seeds. Let rest for another hour and a half.
- Bake Struan bread at 180°C for 40 minutes to an hour. The finished loaf should be brown on top and produce a hollow sound when tapped on the bottom.
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