Cinnamon Oatmeal Bread

In a large bowl, dissolve the sweetener in the warm water, add the yeast and stir, and set aside until the mixture foams, about 5 to 10 minutes. Stir in the oats, mix well, and then add the whole wheat flour and beat well again. Mix in the salt and then one cup of all purpose flour; continue to add the all purpose flour in 1/2 cup increments until the dough begins to pull away from the side of ten bowl and forms a cohesive mass. Turn the dough out onto a lightly floured surface and knead 8-10 minutes by hand, or 5 minutes on medium speed in an electric mixer, until the dough is smooth (as smooth as it can be with the oats in there!) and elastic. Add only enough flour to prevent sticking to you or your work surface.

Place the dough in a lightly oiled bowl and turn to coat all sides with the oil. Cover the bowl with plastic wrap or a damp towel and let rise until doubled in size, about 1 1/2 hours. Punch the dough down and knead briefly on a lightly floured counter to remove any air bubbles. Cut the dough into two pieces and roll each piece into a 12 x 8 rectangle (about 1/4" thick). Sprinkle each piece with 1 tablespoon of cinnamon (leave a 1/2" border around the edges) and roll up firmly, starting with the short side. Cover the pans with plastic or a damp towel and let rise for 45 minutes to 1 hour, until the dough is 1" above the top of the pans.

Meanwhile, preheat the oven to 375F. Bake the loaves for about 35 minutes, until the bottom of the loaves sound hollow 2 when tapped (the top of the loaves will not be golden brown, but light brown instead). Turn the loaves out on a rack and cool completely. Eat or freeze this bread within a few days as it contains very little fat