I make Struan Bread all the time, but I don’t think of it as a sweet bread, just an all ’round great tasting and toasting bread. I also like it for cheese toast…but then… I like just about any bread there is for cheese toast.
It was known as a bread for the end of the harvest season and that is why there are so many different grains in it.
Good baking to ya!
I have been looking at this recipe for quite sometime now and it has always sounded great.
This I would say is more of a breakfast sweet type bread.
A two day process but knowing I’d be home I gave it a try today.
A keeper and will repeat often.
Not sure as how it compares to others as this is the first time I’ve ever had it. It is of Scottish/Irish origins and may be great for
St.Patricks Day along with a soda bread.
There are some different ingredients in this bread that work well.
Such as Polenta, cooked brown rice, along with other items that I’ve worked with before, rolled oats, wheat bran, brown sugar and honey.
Made for some great toast today and I suspect it might make a great french toast. Now to find a bakery so I can compare. Chow Jim
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