INGREDIENTS

INSTRUCTIONS

In a bowl whisk together 2 cups of the whole-wheat flour, the
all-purpose flour, the baking soda, the salt, and the brown sugar,  add
the butter, and blend the mixture until it resembles coarse meal.  Stir
in the oats and 1/4 cup of sesame seeds, add 1 1/3 cups of the
buttermilk gradually, stirring, and stir the dough until it forms a
ball. Turn the dough out onto a floured surface, knead in just enough
of the remaining 1/2 cup whole-wheat flour to form a soft but not
sticky dough, and knead the dough lightly for 1 minute. Divide the
dough into 4 equal pieces, form each piece into a ball, and flattened
the balls slightly. Transfer the balls to a lightly buttered baking
sheet, brush the tops with the additional buttermilk, and sprinkle
them with the remaining 1 teaspoon sesame seeds. Cut a 1/8-inch-deep  X
across each bread with a sharp knife and bake the breads in the  middle
of a preheated 425F. oven for 15 to 20 minutes, or until they  are
browned lightly and sound hallow when the bottoms are tapped.  Transfer
he breads to a rack and let them cool completely. The breads  keep,
wrapped well in plastic wrap and foil, chilled for 1 week or  frozen
for 1 month.  Makes 4 small loaves.  Gourmet December 1990  Converted
by MC_Buster.  Converted by MM_Buster v2.0l.

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“When God ordains, He sustains.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2099
Calories From Fat: 215
Total Fat: 25.5g
Cholesterol: 13.1mg
Sodium: 6271.1mg
Potassium: 1261.7mg
Carbohydrates: 394.1g
Fiber: 18g
Sugar: 19.9g
Protein: 67.3g