6 : c Whole wheat bread flour
0: In large mixing bowl, combine boiling water and rolled oats
1: Place sesame seeds in small fry pan
2: Toast over medium heat, stirring frequently, until seeds are golden, 3-5 minutes
3: Stir seeds into oat mixture
4: In mixing bowl, dissolve yeast in warm water; add brown sugar, and let stand 5 minutes until yeast bubbles
5: Stir in the butter, salt and cooled oat mixture
6: Add whole wheat flour and beat in the all-purpose flour until mixture makes a stiff dough
7: Let rest 15 minutes
8: Turn out onto lightly floured board and knead for 10 minutes, until smooth and satiny
9: Wash bowl, grease it, and add dough to bowl; turn over to grease top
10: Cover and let rise until doubled, about 1 hour
11: Punch dough down and divide in half
12: Roll each out to make a rectangle 8x12"; sprinkle each half with half the cinnamon
13: Roll up tightly
14: Seal seams and ends
15: Grease two 8-1/2x4-1/2" loaf pans
16: Let rise until doubled, about 45 minutes to 1 hour
17: Heat oven to 375'F
18: Bake until loaves are golden and sound hollow when tapped, 30-35 minutes
19: Remove immediately from pans
20: Cool on wire racks
21: Makes 2 loaves; serves 24
22: From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski
23: File ftp://ftp
24: idiscover
25: co
26: uk/pub/food/mealmaster/recipes/tn-94q3
27: zip