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
A Recipe for
Sesame-Oat Cinnamon Swirl Loaf
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This is a recipe for Sesame-Oat Cinnamon Swirl Loaf from the recipe cookbook of Recipes-to-go (Bread)
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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.
Serves: 24
Sesame-Oat Cinnamon Swirl Loaf Recipe brought to you by Recipes To-Go