Fuin is Gaelic for bake or knead. Our family has a double dose of Celtic blood (Irish on one side, Scottish on the other), so I think it fits. In addition, a Scottish bread first won my heart, and I was forever lost to baking.
Struan bread is not a rarity, but the story behind it is mysterious and intriguing. I first read of it in Brother Juniper's Bread Book. My husband bought it as a congratulatory gift when I landed my first baking gig at Merridee's Breadbasket in Franklin, Tennessee. The author's words were my own. His passion was so moving and familiar. His version entails the Feast of Saint Michael, a harvest celebration, and giving loaves to the poor in honor of past loved ones. Other accounts include the harvest festival, Lammas, which is very similar in practice. However, most of the information I have found is a retelling of Reinhart's tale.
It is hearty, earthy, and sweet. Really, just a wonderful bread. I was actually able to feature a variation of Reinhart's recipe at Merridee's, which was well-received. I wish to play around a bit and serve it at my own bakery one day. Until then, I will share it's recipe via a former employee of Brother Juniper's.