Sesame-Oat Cinnamon Swirl Loaf
- Reviews 1
Ready In: 4 hrs 15 mins
Yields: 2 loaves
Ingredients
- 1 1⁄2 cups boiling water
- 1 cup rolled oats
- 1⁄2 cup sesame seeds
- 1 tablespoon active dry yeast (1 package)
- 1⁄2 cup warm water, 105 F - 155 F
- 1⁄2 cup brown sugar, tightly packed
- 1⁄4 cup butter, melted
- 2 teaspoons salt
- 1⁄2 cup whole wheat flour
- 4 -4 1⁄2 cups unbleached all-purpose flour
- 1 tablespoon ground cinnamon
Directions
- Combine the boiling water and rolled oats in a large bowl.
- Toast the sesame seeds in a small frying pan, stirring frequently, until golden brown (3-5 minutes). Add the seeds to the oats.
- In a mixing bowl, dissolve yeast in warm water. Add the sugar and let it stand 5 minutes until yeast bubbles (if the yeast doesn't bubble, it probably isn't active. Don't try to bake bread with this!).
- Stir in the butter, salt, and cooled oat mixture.
- Add whole wheat bread flour and beat in the all-purpose flour until the mixture makes a stiff dough. Let it rest for 15 minutes.
- Wash and grease the bowl, then add the dough to the bowl; turn over to grease the top. Cover and let rise until doubled (about 1 hour).
- Punch the dough down and divide in half. Roll each out to make a rectangle 8 x 12 inches; sprinkle both halves with the cinnamon.
- Roll up tightly, pinching the seams and ends to seal.
- Grease 2 8 1/2 x 4 1/2-inch loaf pans (medium loaf pans). Let the loaves rise in the greased pans until doubled (about 45-60 minutes).
- Heat oven to 375°F Bake until the loaves are golden and sound hollow when tapped, 30-35 minutes.
- Remove immediately from pans, and cool on a rack.
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