1 1/2 cup Boiling water
1 cup Rolled oats, quick or old-fashioned
1/2 cup Sesame seeds
1 package Active dry yeast
1/2 cup Warm water (105-115'F.)
1/2 cup Tightly packed dark brown sugar
1/4 cup Butter or margarine, melted
2 tsp Salt
1/2 cup Whole wheat flour
4 1/2 cup Unbleached all-purpose flour
1 tbsp Ground cinnamon
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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, 3-5 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"; sprinkle each half with half the cinnamon. Roll up tightly. Seal seams and ends. Grease two 8-1/2x4-1/2" loaf pans. Let rise until doubled, about 45 minutes to 1 hour. Heat oven to 375'F. Bake until loaves are golden and sound hollow when tapped, 30-35 minutes. Remove immediately from pans. Cool on wire racks.
Makes 2 loaves; serves 24.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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