Instructions: MAKES THREE 1 1/2-lb. (3- one and a half POUND) LOAVES

Mixing:
In a bowl, mix all of the dry ingredients, including the salt and yeast.

Add the cooked brown rice, honey, and buttermilk and mix. Then add 1 C of the water, reserving about 1/2 C for adjustments during kneading. With your hands squeeze the ingredients together until they make a ball.

Sprinkle some flour on the counter and turn the ball out of the bowl and begin kneading. Add small quantities of water as needed.

Kneading:
Because Struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 min. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridge-like. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water.

Proofing:
Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag.

Allow the dough to rise in a warm place for about 1 hr, until it has roughly doubled in size.

Forming loaves:
This recipe make about 5 pounds of dough (81 ounces to be exact); to make 3 loaves of 1.5 pounds each, cut the dough into 3 pieces- each will weight 27 ounces. Roll up each piece into a loaf by pressing on the center with the heels of the hands and rolloing the dough back over itself until a seam is formed. Tuck all the pieces of dough or end flaps into the seam, keeping only one seam in the dough. Pinch off the seam, sealing it as best you can and put the loaf, seam-side down, in a greased bread pan that measures 9 " by 4.5" by 3". Brush an egg wash solution (1 egg beaten into 4 cups water) on the top of each loaf and sprinkle poppy seeds on top.

Baking:
Cover and allow the dough to rise till it crests over the top of the pan.

Bake in a 350 degree F oven (300F for a convection oven) for approx. 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf.

If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it.

Allow the bread to cool thoroughly for at least 40 min. before slicing.

* Proof active dry yeast first in 4 Tbsp of lukewarm water

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