YIELD
2 loavesPREP
20 minCOOK
45 minREADY
3 hrsIngredients
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.
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