Multigrain Struan #2

It tastes great again. I think next time I make a multigrain loaf I'll grind up the flax seeds and amaranth before making the soaker.

I'd like to make an oatmeal bread of some kind for my next loaf. Probably sandwich bread.

I think I may have made the cut too deep. Not that it really matters too much.



It baked for 40 minutes, just like last time.

This is my attempt at a bâtard.

First, pat the dough into a fat rectangle. Fold the top into the center, then fold the bottom into the center. Then fold the top down again and seal the seam. Rock the loaf back and forth to even it out.

I brushed it with water and sprinkled with poppy seeds again.

Same ingredients as last time. I only needed about 4 ounces of extra flour for this dough because the soaker was a just a bit thicker.

After soaking overnight

I'm making another loaf of multigrain struan. This time I precooked 1/4 cup of steel-cut oats and 1 tbsp of millet together in 1 cup of water for about 15 minutes, until the water was all soaked up/evaporated.

The cooked grains came to about 4 ounces, so I added about an ounce of flax seeds and an ounce of amaranth to bring the grains up to 6 ounces.

The grains are mixed with 2 ounces of flour, 1/2 tsp salt, and 6 ounces of milk as before.