Sesame-Oat Cinnamon Swirl Loaf
Yield
2 loavesPrep
20 minCook
45 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
water
boiling |
|
| 1 | cup |
rolled oats
|
|
| ½ | cup |
sesame seeds
|
|
| 1 | package |
yeast, active dry
|
|
| ½ | cup |
water
warm |
|
| ½ | cup |
brown sugar
|
*
|
| ¼ | cup |
butter
melted |
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
whole-wheat flour
|
|
| 4 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
water
boiling |
|
| 237 | ml |
rolled oats
|
|
| 118 | ml |
sesame seeds
|
|
| 1 | package |
yeast, active dry
|
|
| 118 | ml |
water
warm |
|
| 118 | ml |
brown sugar
|
*
|
| 59 | ml |
butter
melted |
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
whole-wheat flour
|
|
| 1.1 | l |
all-purpose flour
|
|
| 15 | ml |
cinnamon
ground |
|
Directions
In large mixing bowl, combine boiling water and rolled oats.
Place sesame seeds in small fry pan.
Toast over medium heat, stirring frequently, until seeds are golden, 3 to 5 minutes.
Stir seeds into oat mixture.
In mixing bowl, dissolve yeast in warm water; add brown sugar, and let stand 5 minutes until yeast bubbles.
Stir in the butter, salt and cooled oat mixture.
Add whole wheat flour and beat in the all-purpose flour until mixture makes a stiff dough.
Let rest 15 minutes.
Turn out onto lightly floured board and knead for 10 minutes, until smooth and satiny.
Wash bowl, grease it, and add dough to bowl; turn over to grease top.
Cover and let rise until doubled, about 1 hour.
Punch dough down and divide in half.
Roll each out to make a rectangle 8x12 inch; sprinkle each half with half the cinnamon.
Roll up tightly.
Seal seams and ends.
Grease two 8½x4½ inch loaf pans. Let rise until doubled, about 45 minutes to 1 hour.
Heat oven to 375℉ (190℃).
Bake until loaves are golden and sound hollow when tapped, 30 to 35 minutes.
Remove immediately from pans.
