Brother Juniper's Struan

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“This is one version of Brother Juniper's Struan that I've found on the internet. I believe it is from a Peter Reinhart (founder of Brother Juniper's) book. It results in a wonderfully dense, chewy, sweet multi-grain loaf. We had it the first night with soup, the next day it made the best toast I've ever had. I couldn't believe there are no eggs or oil!”
4hrs 15mins
3 loaves

Ingredients Nutrition


  1. In a mixer bowl, combine dry ingredients including salt and yeast.
  2. Mix with paddle until well blended.
  3. Add brown rice, honey, buttermilk, and about half of the warm water.
  4. Add as much of the additional water as necessary to get the dough to hold together.
  5. Mix and switch to dough hook.
  6. Knead for 12-15 minutes by hand or 8-10 minutes by machine.
  7. Dough will be tacky and very elastic.
  8. Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
  9. Punch down and shape into three equal rounds.
  10. Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
  11. Shape into three cigar shaped loaves and place into greased 8X4.
  12. 5 loaf pans.
  13. Allow to rise until double, 60 to 90 minutes.
  14. Preheat oven to 350 degrees.
  15. When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
  16. Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
  17. (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.

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