*  Exported from  MasterCook  *
                       SESAME-OAT CINNAMON SWIRL LOAF
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Boiling water
    1       c            Rolled oats, quick or
      1/2   c            Sesame seeds
    1       pk           Active dry yeast
      1/2   c            Warm water (105-115'F.)
      1/2   c            Tightly packed dark brown
      1/4   c            Butter or margarine, melted
    2       ts           Salt
      1/2   c            Whole wheat flour
    4 1/2   c            Unbleached all-purpose flour
    1       tb           Ground cinnamon
   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.
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