Sesame-Oat Cinnamon Swirl Loaf
Submitted by amphitryon
Sesame-oat cinnamon swirl bread layers toasted sesame seeds, rolled oats, and whole wheat into a soft yeasted loaf with a spiral of warm cinnamon. Makes two loaves.
YIELD
2 loavesPREP
20 minCOOK
45 minREADY
3 hrsSesame-oat cinnamon swirl loaf is the kind of old-school homemade bread that smells like a Sunday morning bakery. The dough starts with boiling water poured over rolled oats, which softens them and gives the finished crumb a tender, almost pudding-like interior. Toasted sesame seeds stirred into that hot oat mixture bloom instantly, releasing their nutty aroma deep into the dough before any flour goes in.
The cinnamon swirl is the part that demands care. Rolling the dough out to a rectangle and dusting it with cinnamon before rolling tightly creates that gorgeous spiral when you slice. Too much cinnamon and the layers won’t adhere so the bread splits open on rise. A tablespoon is the sweet spot. Two rises, a hot oven, and the hollow-tap test for doneness mean this isn’t beginner bread, but the payoff is a loaf that slices into ribbons of toasty oat-sesame crumb edged with warm spice.
Pro Tips
- Let the oat-water mixture cool to warm-body temperature before mixing with yeast. Hot liquid kills yeast and flat bread is forever.
- Roll the dough tight with no air pockets. Loose coils separate during baking and split the swirl open.
- Seal the seam and ends firmly by pinching. Unsealed ends leak cinnamon and crack during the final rise.
- Remove loaves from pans immediately after baking. Leaving them in traps steam against the crust and makes the bottom soggy.
Variations
- Brush cinnamon layer with melted butter before rolling for a richer, more pull-apart swirl texture.
- Add a cup of raisins or chopped pecans on top of the cinnamon layer before rolling.
- Swap half the all-purpose flour with white whole wheat for a nuttier, more wholesome loaf without sacrificing rise.
Ingredients
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.
Comments
