This cinnamon raisin struan contains uncooked polenta, rolled oats, bran, cooked brown rice, and buttermilk, along with raisins and a cinnamon swirl. It is a variation of the many harvest breads that Peter Reinhart, author of several books on bread and pizza, has created.
In each one of his bread books, he includes a version of struan, three of which I have made and loved. Here is his struan without the cinnamon, raisins, and buttermilk, and sprinkled with seeds, and here is another version that includes flax seeds and wild rice. Both are wonderful.
This recipe is from his second book, Sacramental Magic in a Small Town Cafe, written in 1994, and now out of print. Elle of the blog, Feeding My Enthusiasms, found a copy while doing some end of year organizing, and presented this recipe for the Bread Baking Babes to make in March.
This bread was pretty easy to make, and tasted wonderful. I loved the slight crunch from the polenta too. My loaf is a little lopsided, but I think it gives it character.
If you are looking for a cinnamon raisin bread with a little more complexity, definitely give this bread a try.
If you'd like to bake along as a Buddy, check out Elle's post for details.
Cinnamon Raisin Struan Bread
- 280 grams (9.9 ounces) bread flour
- 27 grams (a little less than an ounce) uncooked polenta
- 16 grams (.58 ounces) rolled oats
- 34 grams (1.2 ounces) brown sugar
- 7 grams (.25 ounces) wheat bran
- 1 1/3 teaspoons salt
- 1 tablespoon instant yeast
- 28 grams (1 ounce) cooked brown rice
- 56 grams (2 ounces) buttermilk
- 130 grams (4.6 ounces) lukewarm water, plus more if needed
- 149 grams (5.25 ounces) raisins
- 2 1/2 tablespoons cinnamon sugar
- In the bowl of a stand mixer, whisk together all of the dry ingredients. Add the cooked rice, honey, and buttermilk, and mix. Add the water, and begin kneading on low (or by hand). Add more water by tablespoon if necessary.
- Knead the dough for about 15 minutes, until smooth and elastic. The final dough should be tacky, but not sticky.
- By hand, knead in the raisins for about 2 minutes, until evenly distributed.
- Place the dough into an oiled bowl, cover, and let rise until doubled, about an hour.
- Roll out the dough into a rectangle, about 8 inches wide and 12 to 14 inches long. Sprinkle the dough evenly with the cinnamon sugar. Roll up the dough into a tight loaf, and place it, seam side down, into an oiled 9 inch by 5 inch bread pan. Cover with oiled plastic wrap and let rise until doubled. Preheat the oven to 350 degree F.
- When the dough has risen, place the pan in the oven and bake for about 45 minutes. If the top browns to early, tent the loaf with foil. When done, de-pan and cool the loaf on a wire rack.
The Bread Baking Babes who baked this loaf this month are:
- Elle from Feeding My Enthusiasms
- Kelly from A Messy Kitchen
- Cathy from Bread Experience
- Lien from Notitie van Lien
- Tanna from My Kitchen in Half Cups
- Judy from Judy's Gross Eats
- Katie from Thyme for Cooking
- Aparna from My Diverse Kitchen