Struan Bread Variation

Trying different combinations is most of the fun of Bread Baking

I adapted this bread from Peter Reinharts Book  - BBA, recipe for "Multigrain bread Extraordinaire"

My variations included:

• Using cooked Faro instead of Rice
• Using a Soaker of: Millet, Polenta, and Buckwheat
• Using a mix of Keifer and Milk 

I estimate that the hydration was about 70%

It is a fairly quick bread to make . I did not worry about a complex fermentation or Levain because  the soaker, Keifer, honey and Brown Sugar give it a rich sweetness.  Makes awesome toast , or a great sandwich bread. The soaked but uncooked millet gives it a nice crunch.