I’ve been working on this bread for a while now and I think I’ve got the recipe just right. It’s very similar to my recipe for whole wheat bread. Even though there aren’t a lot of sesame seeds, they add a significant amount of flavor
2 C flour
2 T brown sugar
1 T yeast
1 t salt
2 T oil
1 1/4 C lukewarm water
1 C rolled oats (not quick or instant oats)
1 T sesame seeds
1 1/2 C white flour
more sesame seeds for topping
1. Combine first 6 ingredients.
2. Add the oats, sesame seeds and additional flour.
3. Pour 1/4 C flour on your kneading surface and knead dough until the dough has an even texture (about 10 minutes).
4. Cover dough with a cloth and let rise until it has doubled. I let mine rise in a cold oven because that’s the least drafty place in my kitchen. This usually takes about 1 hour, but it depends on the weather.
5. Grease and flour pans while you’re waiting.
6. Punch the dough down.
7. Shape the dough into a loaf and let rise in the oven for another half hour or so. Good bread shaping advice and pictures here.
8. Wet the top of the loaf with some water on your hand (so that the sesame seeds will stick). Sprinkle some sesame seeds on the bread.
9. Turn on the oven to 375 F and bake 40-60 minutes. My oven is really imprecise, so I don’t actually know if it’s at 375 F. I just turn on the oven to high and then turn it down a little after about 15 minutes. I also don’t think it’s necessary to preheat the oven.
The bread is done when the crust is browned and the bread sounds hollow when you knock on the bottom of it. Let bread cool before slicing.
Makes 1 large loaf