Sesame-Oat Cinnamon Swirl Loaf

-old-fashioned 2 ts Salt 1/2 c Sesame seeds 1/2 c Whole wheat flour 1 pk Active dry yeast 4 1/2 c Unbleached all-purpose flour 1/2 c Warm water (105-115'F.) 1 tb Ground cinnamon 1/2 c Tightly packed dark brown In large mixing bowl, combine boiling water and rolled oats. Place sesame seeds in small fry pan. Toast over medium heat, stirring frequently, until seeds are golden, 3-5 minutes. Stir seeds into oat mixture. In mixing bowl, dissolve yeast in warm water; add brown sugar, and let stand 5 minutes until yeast bubbles. Stir in the butter, salt and cooled oat mixture. Add whole wheat flour and beat in the all-purpose flour until mixture makes a stiff dough. Let rest 15 minutes. Turn out onto lightly floured board and knead for 10 minutes, until smooth and satiny. Wash bowl, grease it, and add dough to bowl; turn over to grease top. Cover and let rise until doubled, about 1 hour. Punch dough down and divide in half. Roll each out to make a rectangle 8x12"; sprinkle each half with half the cinnamon. Roll up tightly. Seal seams and ends. Grease two 8-1/2x4-1/2" loaf pans. Let rise until doubled, about 45 minutes to 1 hour. Heat oven to 375'F. Bake until loaves are golden and sound hollow when tapped, 30-35 minutes. Remove immediately from pans. Cool on wire racks

Rolled oats, quick or 1/4 c Butter or margarine, melted