Brother Junipers Struan Food

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BROTHER JUNIPER'S STRUAN



Brother Juniper's Struan image

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!

Provided by Akikobay

Categories     Yeast Breads

Time 4h15m

Yield 3 loaves

Number Of Ingredients 13

7 cups bread flour
1/2 cup uncooked polenta
1/2 cup rolled oats (not instant)
1/2 cup brown sugar
1/3 cup wheat bran
4 teaspoons salt
3 tablespoons dry yeast
1/2 cup cooked brown rice
1/4 cup honey
3/4 cup lukewarm buttermilk
1 1/2 cups lukewarm water
egg (optional, for egg wash)
3 tablespoons poppy seeds (optional, for sprinkling on egg wash)

Steps:

  • In a mixer bowl, combine dry ingredients including salt and yeast.
  • Mix with paddle until well blended.
  • Add brown rice, honey, buttermilk, and about half of the warm water.
  • Add as much of the additional water as necessary to get the dough to hold together.
  • Mix and switch to dough hook.
  • Knead for 12-15 minutes by hand or 8-10 minutes by machine.
  • Dough will be tacky and very elastic.
  • 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.
  • Punch down and shape into three equal rounds.
  • Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
  • Shape into three cigar shaped loaves and place into greased 8X4.
  • 5 loaf pans.
  • Allow to rise until double, 60 to 90 minutes.
  • Preheat oven to 350 degrees.
  • When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
  • Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
  • (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.

Nutrition Facts : Calories 1726.8, Fat 12.6, SaturatedFat 2, Cholesterol 2.5, Sodium 3216.5, Carbohydrate 354.7, Fiber 26, Sugar 63.3, Protein 55.2

BBQ JALAPENO SHRIMP POPPERS



BBQ Jalapeno Shrimp Poppers image

My brother made these and brought them over for a bbq that we had. They were awesome. He is my younger brother but quite the cook.

Provided by BakingGuru

Categories     Very Low Carbs

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 4

12 large jalapenos
8 ounces cream cheese
12 pieces of uncooked bacon
12 small shrimp

Steps:

  • Slice the jalapenos length-wise and remove seeds.
  • Fill them with the cream cheese and shrimp.
  • Put the jalapenos back together and wrap with bacon.
  • Hold together with a toothpick.
  • BBQ until the bacon is fully cooked.

Nutrition Facts : Calories 356.7, Fat 33.9, SaturatedFat 15.1, Cholesterol 89.6, Sodium 509.5, Carbohydrate 3, Fiber 0.8, Sugar 1, Protein 10.3

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BROTHER JUNIPER'S BREAD BOOK: REINHART, BR. PETER ... - AMAZON.CA
Peter Reinhart is a lay brother in the Christ the Savior Brotherhood, an eastern orthodox service order. He is the author of the James Beard Award-winning cookbook Crust & Crumb and the editor of the chapter on bread in the revised edition of Joy of Cooking. After teaching breads for four years at the California Culinary Academy, he is now a faculty member at Johnson & …
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Reviews 63
Format Paperback
Author Br. Peter Reinhart
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In a large bowl mix all dry ingredients, including salt and yeast. Add cooked brown rice, honey and buttermilk and mix. Add 1 cup of the water, reserving the other 1/2 cup for adjustments during kneading. Squeeze ingredients together with your hands to make a ball. Sprinkle some flour on counter, turn out the ball and begin kneading.
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Jan 3, 2018 - 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…
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BROTHER JUNIPER'S STRUAN BREAD RECIPE - COOKEATSHARE
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Apr 20, 2014 - 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…
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Jan 3, 2018 - 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…
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Brother Juniper’s Bread Book. Enjoy the taste of Struan. First try it fresh and without butter. Notice its flavor, almost like that of a cake. Notice how the poppy seeds complement the flavor, not just garnish the loaf. See how the sweetness permeates but does not hide the flavor of the grains. Then try a slice with butter or margarine and ...
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Each family member baked breads called Struan Micheil, which were made of all the various grains harvested during the year. Usually the eldest daughter, under the watchful eye of her mother, baked the breads. Large Struans were made for the community and small ones for each family member. In remembrance of absent friends or those who had died, special Struans …
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ASTRAY RECIPES: BROTHER JUNIPER'S STRUAN BREAD
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