INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 5.1mg
Sodium: 195.5mg
Potassium: 44.1mg
Carbohydrates: 20.9g
Fiber: 1.2g
Sugar: <1g
Protein: 3.3g