OAT SESAME BREAD                       Servings:

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.

Source: Mary Lynne Finn