Really miscellaneous grain bread, what is used on the hand, because it is in line with the original meaning of the struan name. In the Celtic language, struan is “the convergence or confluence of streams”, which describes the gathering of various grains. This bread is usually the locals in the harvest season, what food is used, so there is no fixed version of the recipe, everyone can create their own struan. Peter Reinhart has a struan version in each of his books, this 100% whole grain The version is included in "Whole Grains Bread". The grain is soaked in the milk one night in advance to add flavor to the bread and to alleviate the coarse texture of the grains. The starter is also prepared one day in advance, giving the bread more fluffyness. The following amount can be made into a bread of about 930 grams. Use a 8.5*4 inch (21.5 cm * 10 cm) toast mold.
Do soak the grain. Mix all the materials soaked in the grain, mix well, cover the plastic wrap, and let stand for 12-24 hours at room temperature.
Make a baga starter, mix all the ingredients in the starter, knead the dough, cover the plastic wrap, and store in cold storage for at least 8 hours. It can be stored for up to 3 days in cold storage. Take it back 2 hours before use.
Make the main dough. Twist the starter into 12 small balls and mix with the soaked grains, the rest of the main dough. When you can get out of the film, you don't need to be too thin to be able to transmit light.
After smashing, roll into a ball, put it in a micro-smear pot, cover the plastic wrap, and send it for 45-60 minutes to 1.5 times.
Steps 5 and 6 are two shaping methods. The mold is smeared, and the shape of the toast is placed in the mold. The surface of the dough is brushed with water or protein solution, sprinkled with poppy seeds or black sesame seeds, and covered with a plastic wrap. The second hair is about 45-60 minutes and is 1.5 times larger.
Or form the olive shape of the bag, put it on the baking paper, brush the water or protein solution on the surface of the dough, sprinkle with poppy seeds or black sesame and cover the plastic wrap. The second hair is about 45-60 minutes and is 1.5 times larger.
After the second round. Toast can be cut or not cut. The European bag is better to look at, and you can draw a line straight.
Preheat the oven to 425F/220C. Toast roasting method. Place the mold in the middle of the oven, lower the temperature to 350F/175C, and bake for 20 minutes. Then turn the mold 180 degrees and continue to bake for 20-30 minutes until the surface is golden and there is a hollow sound. After taking it out, immediately release the mold, put it on the grill for at least 60 minutes and then cut it.
Ou Bao slate baking method. Place a tray on the lower layer of the oven and a slate on the middle. Put the bread on the slate, immediately pour a cup of hot water into the lower tray and close the door. Reduce the temperature to 350F/175C. After baking for 20 minutes, turn the bread 180 degrees and continue to bake for 20-30 minutes. Until the surface is golden, there is a hollow sound when knocked. After taking it out, put it on the grill for at least 60 minutes and then cut it.
1, about mixed grains. [Use raw food or cooked food? 】 Large grain miscellaneous grains such as rice, steel cut oats, etc., need to be cooked and then soaked. Do not cook too badly, cook it until it is soft. Medium-grain miscellaneous grains such as rhubarb rice and buckwheat can also be cooked without boiling. If they are not cooked, they will be soaked. After roasting, there will be a crunchy taste. Look at the personal preference. The author recommends cooking. He also said that raw and mixed grains are best mixed. [Miscellaneous grains that do not need to be cooked in advance] include: instant oatmeal, oat bran, wheat bran, flaxseed, fine cornmeal, amaranth, etc. [Milk grains that need to be cooked in advance] include: barley, wheat, buckwheat, couscous, bulgur, steel cut oats, coarse corn kernels, rice, buckwheat rhubarb rice, rye, etc. 2, if you use bran in the soaked grain, use up to 1 tablespoon, no more. More will cut off the bread gluten and become bricks. 3. If the grain is soaked for more than 24 hours, store it in cold storage and use it within 3 days. Take it out of the refrigerator 2 hours before use to warm it up. 4, this recipe, the author did not specifically note that the water used for cooking and raw grains is different, so the default is the same. Update: The cooks used the cooked grains to make the same amount of water, and the dough water was a bit more. When soaking in the large amount of cooked grains, add some water to the right amount.