Brother Juniper's Struan

In a large bowl mix all dry ingredients, including salt and yeast. Add cooked brown rice, honey and buttermilk and mix. Add 1 cup of the water, reserving the other 1/2 cup for adjustments during kneading.

Squeeze ingredients together with your hands to make a ball. Sprinkle some flour on counter, turn out the ball and begin kneading. Add small quantities of water as needed. Knead until stretchy and elastic, about 12-15 minutes.

Clean and dry mixing bowl. Put in dough and cover with damp towel or plastic wrap and allow to rise in warm place for about 1-1 1/2 hour, or until doubled in size.

Form dough into three balls, shape into loaves and place in greased bread pans, 9 x 4-1/2 x 3 inches. Brush egg wash solution on top of each loaf and sprinkle poppy seeds on top. Cover and let rise until doubled.

Bake in a preheated 350 degrees F oven for about 45 minutes or until a thwack on bottom of loaf sounds hollow.

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

Allow bread to cool at least 40 minutes before slicing.