In large bowl, combine 2 cups
flour, dry milk, oat bran, /2 cup
toasted sesame seed, salt, sugar and yeast; blend well. In saucepan, heat water, oil and honey until very warm (130°F.).
Add warm liquid, 1 egg to flour mixture until moistened. Stir additional 2 3/4 lo 3 1/2 cups flour until dough pulls cleanly.
from sides of bow
On floured surface, knead remaining 1/4 to 1/2 cup dough is smooth and elastic 10 minutes. Place dough
greased bowl; cover loose plastic wrap and cloth tin rise in warm place (80 degrees,to until light and doubled in size) 45 to 55 minutes.
Grease two 9×5- loaf pans. Punch dough several times to remove all bubbles. Divide dough in half into 2 balls.
Shape into loaves rolling each half into 12×1 rectangle. Starting with sharp side, roll up; pinch edges
to seal. Place seam side down in
greased pans. Cover; let rise in warm place until dough doubles.