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1
Combine the boiling water and rolled oats in a large bowl.
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2
Toast the sesame seeds in a small frying pan, stirring frequently, until golden brown (3-5 minutes).
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3
Add the seeds to the oats.
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4
In a mixing bowl, dissolve yeast in warm water.
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5
Add the sugar and let it stand 5 minutes until yeast bubbles (if the yeast doesn't bubble, it probably isn't active.
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6
Don't try to bake bread with this!
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7
).
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8
Stir in the butter, salt, and cooled oat mixture.
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9
Add whole wheat bread flour and beat in the all-purpose flour until the mixture makes a stiff dough.
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10
Let it rest for 15 minutes.
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11
Wash and grease the bowl, then add the dough to the bowl; turn over to grease the top.
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12
Cover and let rise until doubled (about 1 hour).
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13
Punch the dough down and divide in half.
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14
Roll each out to make a rectangle 8 x 12 inches; sprinkle both halves with the cinnamon.
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15
Roll up tightly, pinching the seams and ends to seal.
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16
Grease 2 8 1/2 x 4 1/2-inch loaf pans (medium loaf pans).
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17
Let the loaves rise in the greased pans until doubled (about 45-60 minutes).
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18
Heat oven to 375F Bake until the loaves are golden and sound hollow when tapped, 30-35 minutes.
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19
Remove immediately from pans, and cool on a rack.
