Sesame Oatmeal Bread
|Old fashioned rolled oats||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Sesame seeds||3⁄4 Cup (12 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||1 1⁄2 Cup (24 tbs)|
|Honey||3⁄4 Cup (12 tbs)|
|Whole wheat flour||6 Cup (96 tbs)|
|Wheat germ||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Cook oats in 2 cups water according to package instructions. Let cool to lukewarm.
Toast sesame seeds over medium heat in an ungreased skillet until lightly browned, stirring frequently. Set aside.
Dissolve yeast in warm water in a large mixing bowl. Add honey, sesame seeds and oatmeal. Mix in 2 cups of flour. Beat about 100 times to develop the gluten. Cover bowl with a clean damp cloth. Let rise in a warm place for 40 minutes.
Stir in salt, wheat germ, vegetable oil and 3 more cups of flour. Turn onto a floured surface and knead, using additional flour as necessary, until soft and elastic. Place dough in a lightly greased bowl and let rise 1 hour. Punch down. Let rise again for 40 minutes.
Knead dough gently. Divide in half and form into two loaves. Place in greased 9 x 5-inch loaf pans.Sprinkle some more oats. Let rise in a warm place for 20 to 30 minutes. Bake at 325° F. for 50 to 70 minutes. Watch closely to avoid overbaking.