@Hasufin - The local place makes it, and I fell in love with it. I try to cook my own food, and when I started making my own bread, struan was on the list. I learned it and LOVE it.

# Struan Bread

Lea & Jay
2.0 loaves

5.0 cups unbleached bread flour
0.25 cup coarse cornmeal
0.25 cup rolled oats
3.0 tbsp oat bran
0.25 cup water (rice)
0.25 cup brown rice
0.25 cup brown sugar
2.5 tsp salt
2.0 tbsp instant yeast
1.5 tbsp honey
1.5 cups water (dough)
0.5 cup buttermilk
sesame seeds
1.0 whole egg

1 - Add the dough water and the yeast to a bowl. Mix well and allow to sit.
2 - Boil the brown rice in the rice water until fully cooked.
3 - Combine the flour, cornmeal, oats, bran, rice, brown sugar, salt, yeast mixture, honey and buttermilk in a large mixing bowl.
4 - If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
5 - Let the dough rest for 5 minutes to fully hydrate the flour.
6 - Once again, mix on the slowest speed with the paddle attachment for 2 minutes more. The dough should be very tacky or slightly sticky.
7 - Transfer the dough to a lightly floured work surface, then dust the top for the dough with flour. Lightly knead the dough for 2-3 minutes, adding more flour as needed to prevent sticking. The dough will still be soft and sticky but should hold together to for a soft, supple ball.
8 - With oiled hands, reach under on end of the dough, stretch it out, then fold it back onto itself. Do this from the back-end and then from each side. Flip the dough over and tuck it into a ball.
9 - Place the dough in a clean, lightly oiled bowl, cover and let sit at room temperature until it doubles in size, about 45 minutes.
10- Place the dough into a greased loaf pans.
11 - Let the dough rise until increased to about 1 1/2 times its original size, about 30 minutes.
12 - Preheat the oven to 350° F (177°C).
13 - Crack an egg into a bowl and beat.
14 - Brush the top of the dough with egg and sprinkle with sesame seeds
15 - Bake the loaves for 20 minutes, then rotate the pan. The bread is done when it has a rich golden color, the loaf sounds hollow when thumped on the bottom, and the internal temperature is about 185°F (85°C)
16 - Cool bread to room temperature before cutting into it.

@dolari Thank you! You know, I didn't realize that it was a *type* of bread. I'd assumed it was a modestly obscure grain, like emmer or triticale. I may have to try this at some point in the near future.

@Hasufin - Yeah, Struan bread is essentially a multigrain bread, just really has a lot of stuff in it. I love it, myself. :)