Made my first struan this week. Recipe is here. Fantastic bread if you have the patience for it. The thing I like most about the recipe is its flexibility for any type of grain in the soaker. I used a handful of three-day-old rice in from the rice cooker, some uncooked brown rice, some coarse corn meal, and the remains of some ancient muesli in the cupboard (had some oats and dates and stuff in it). I also let them rise in the fridge for 48 hours instead of 24 since I worked late a couple nights this week. I made two little loaves and gave one away. I probably should start another one right now since we’re tearing through this li’l guy. Maybe wild rice, or red beans, or flaxseed, or pepitas, or ….

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