- 2 1/4 cups (510 grams) boiling water
- 2/3 cups rolled oats
- ¼ cup vegetable oil
- 3 tablespoons maple syrup
- 5 1/2 cups all purpose white flour
- 2 teaspoons salt
- 3 teaspoons instant yeast
Place oats in the bowl of a stand mixer. Pour boiling water over top. Let stand for 30 minutes, then stir in oil and maple syrup.
Add flour, salt and yeast. Knead for 8 minutes.
Turn dough in a greased bowl, cover with plastic wrap and allow to rise until double in bulk, in a draft free place, 1½-2 hours.
Punch the dough down, then divide into two. Place into two 8×4 greased loaf pans. Allow to double in size, 45-60 minutes. Midway through the second rise, preheat the oven to 375.
When dough has risen sufficiently (should be about an inch over the top of the pan), brush tops of loaves with water, then sprinkle sesame seeds on top.
Bake for 45 – 50 minutes or until dark, golden brown then remove from oven. Immediately remove the bread from the pans and allow to cool completely on a wire rack.