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Sesame-Oat Cinnamon Swirl Loaf

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Submitted by amphitryon

YIELD

2 loaves

PREP

20 min

COOK

45 min

READY

3 hrs

Ingredients

1 ½ 355
CUPS ML WATER
boiling
1 237
CUP ML ROLLED OATS
½ 118
CUP ML SESAME SEEDS
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
½ 118
CUP ML WATER
warm
½ 118
CUP ML BROWN SUGAR *
¼ 59
CUP ML BUTTER
melted
2 1E+1
TEASPOONS ML SALT
½ 118
4 ½ 1.1
1 15
TABLESPOON 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 8×12 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 927 24% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 1273mg 53%
Total Carbohydrate 50g 50%
Dietary Fiber 13g 52%
Sugars g
Protein 54g
Vitamin A 7% Vitamin C 1%
Calcium 25% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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