Here's my favorite. It's great toasted.

Struan

*Ingredients:
7 cups high-gluten bread flour
1/2 cup uncooked polenta
1/2 cup rolled oats
1/2 cup brown sugar
1/3 cup wheat bran
4 tsp sea salt
2 tbs + 1 tsp instant yeast or 3tbs active dry yeast (proof in 4 tbs lukewarm water) (in cold weather)
1/2 cup cooked brown rice
1/4 cup honey
3/4 cup buttermilk
Approx. 1 1/2 cups water
3 tbs poppy seeds (optional) for decoration

*Preparation:
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 cup of the water, reserving about 1/2 cup for adjustments during kneading. With you hands squeeze the ingredients together until they make a ball. Sprinkle some flour on the counter and turn he ball out of the bowl and begin kneading. Add small quantities of water as needed.

Because struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 minutes. 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 porridgelike. 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.

Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towl or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size. (More like 90 minutes)

Form 3 pan loaves. Brush an egg wash solution (1 egg beaten into 4 cups water) on the top of each loaf and sprinkle poppy seeds on top. (optional)

Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350° oven for approximately 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 throughly for at least 40 minutes before slicing it.

*Preparation Time: All day
*Yield: 3 loaves