| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Breads |
24 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Boiling water |
| 1 |
c |
Rolled oats, quick or old-fashioned |
| 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 sugar |
| 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 |
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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