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3 cups whole wheat flour
1½ cups quick oats
½ cup gluten flour
1 tsp salt
4 tsp fast rise yeast
2/3 cup raisins
1 3/4 cups hot water
1/4
cup molasses
2
Tb canola oil
Mix flour, oats, gluten flour, salt, yeast and raisins until combined. In a separate bowl, combine water, molasses, and oil,
then add this to the dry mix and stir slowly until dough begins to pull away from the sides of the bowl. Knead dough with
extra flour until the dough is smooth and elastic. Preheat oven to warm, then turn off. Put dough in a metal bowl and put
covered in the oven for 1 hour to raise. Then put dough back on breadboard and press or roll into a flat rectangle, about
12"x20". Spread cinnamon filling (see below) over dough, then roll tightly (so you have a 12" long roll). Cut roll in half,
tuck ends, and put each half in a sprayed, small loaf pan. Let raise another hour, then bake at 350 degrees for approximately
30 minutes.
Cinnamon
Filling
1
large sweet potato
2½ tsp cinnamon
1 tsp cardamom (can use all cinnamon if desired)
2 Tb water
Boil sweet potato until soft. Drain and reserve any liquid. Combine potato and spices, plus about 2 Tb of reserved
liquid or water in a food processor and process until smooth.
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