Yield: 2 (1 1/2 pounds each) loaves
1 cup uncooked oatmeal
2 cups boiling water
1 tablespoon salt
1/2 cup honey
2 Tablespoons butter or margarine
1/3 cup lukewarm water (105ºF to 115ºF)
2 packages active dry yeast
2 1/2 to 3 cups flour
1 1/2 to 2 cups whole wheat flour
1 large egg yolk
1 teaspoon water
In a large bowl, combine the oatmeal, boiling water, salt, honey and butter; let stand until the oats are thoroughly softened; set aside to cool to lukewarm.
Meanwhile, in a small bowl, combine the lukewarm water and yeast; let stand until the yeast is dissolved and bubbly (about 5 minutes).
Stir into the cooled oatmeal mixture.
Using a wooden spoon, stir in enough of the flours to make a soft dough.
Lightly dust a clean work surface with flour.
Turn the dough out onto the floured surface; knead in as much of the remaining flour as needed, working until the dough is smooth and elastic (about 10 minutes).
Wash and dry the large bowl.
Lightly spray with non-stick vegetable oil coating; place the dough in the bowl, turning to grease the top.
Cover with a clean towel; let rise in a warm place until doubled in bulk (about one hour).
Meanwhile, lightly spray two large bread pans with non-stick vegetable oil coating; set aside.
When the dough has doubled, punch down; turn out again onto the floured surface.
Divide into two equal halves.
Shape each into a loaf; place into the pans.
Cover with the towel; let rise again until the bread fills the pans and just begins to round above the tops of the pans.
When the loaves are almost ready to bake, preheat the oven to 350ºF.
If applying the topping, in a small bowl, whisk together the egg yolk and 1 teaspoon water.
Using a pastry brush, gently brush the tops of each loaf with the egg mixture.
Sprinkle with sesame seeds.
Bake for 35 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped. (If browning too quickly, cover loosely with foil for the last few minutes).
Immediately after baking, remove the loaves from the pans to cool on wire racks.
Variation by LuAnn Bermeo. (Sometime, I should write it up into a proper recipe)! :)
Source: Adapted from The Saturday Evening Post Fiber and Bran Better Health Cookbook (1977) by LuAnn Bermeo, author of Amazing Meals I and II. Whole Grain Variation by LuAnn Bermeo; recipe posted by LuAnn for KRT.