1 c. reg. rolled oats 2 c. boiling water
1/2 c. sesame seeds 1/4 c. dark corn syrup
1 pkg. yeast 1 1/2 tsp. salt
1/2 c. warm water 3 T. melted butter
1/4 c. molasses 4 1/2 c. white flour
Cook oats slowly in 2 c. boiling water until water is absorbed. Cool.
In frying pan over medium heat, stir sesame seeds until browned. Cool.
Dissolve yeast in 1/2 c. warm water, add to cooled oats. Stir in molasses,
corn syrup, salt, 2 T. butter, and sesame seeds. Gradually stir in 4 c.
flour. Spread remaining flour on a board. Knead dough until elastic.
Place in a greased bowl, cover, let rise until doubled. Punch down, shape
into loaves. Place in 4 1/2 inch X 8 1/2 inch pans, greased on bottoms
only. Cover, let rise until doubled. Brush crusts with remaining butter.
Bake at 400F for 40 minutes.
