This bread has been adapted from a Scottish bread called Struan which means 'the convergence of streams' It is very popular in Scotland and we thought that Wales should have something available to buy too. It has taken a lot of research and work to
get the recipe right.. Our recipe is unique to our bakery. We have had some lovely comments about it from our customers. It takes approximately 8 hours to make start to finish using some sourdough instead of yeast. here is a list of some of the ingredients..wholemeal
flour, barley and rye, honey, mustard seeds, linseeds, sesame, sunflower seeds and oats, cracked malted wheat, millet and several other natural ingredients. The technique for production is the same as for the Borodinsky bread, the dough is mixed and turned
three times before final mould and proof..