Brother Juniper's Struan

We have purchased Struan bread and rolls from a bakery in Kalamazoo for a number of years. Unfortunately, that bakery has closed but our appetites for Struan remain strong. We decided to make our own today and I think it's BETTER then what we used to buy. The small amounts of several ingredients are so worth the time.....because they create such a delicious result !! Yay and THANK YOU !!

This turned out utterly delicious the second time around. Part of the trouble was that though I'm used to baking bread, I tend to approach it from the point of using a fixed amount of liquid to a variable amount of flour. Here the flour is all mixed up first, then the liquid is added. I was afraid to add too much more liquid, so I got overly dense bread that didn't rise (only one loaf, I froze the rest of the dough for reworking later). I suppose if I had increased the liquid considerably, it would have worked, but I didn't want to stray too far from the recipe. This time, I rearranged the recipe to be easy for me, with liquid, yeast, sugar, other ingredients, then part of the flour. I think my cornmeal and brown rice were dry, and needed more water. This time, because I added the liquid first, I ended up using only 5 1/3 cups of white flour. I didn't glaze the loaves or bother with seeds. I got 2 loaves of 700 grams each and one small loaf of 315 grams. But what beautiful bread this is - soft and tender. I'm very happy with it and will use this recipe again. I also increased the salt by 1 teaspoon, though with the reduced flour, I don't think it was necessary. Oh, and used oat, rather than wheat, bran. Thank you for posting this recipe.