Print

Honey Cinnamon Oatmeal Bread Recipe

Print Recipe

★★★★★

4.4 from 229 reviews

This homemade Honey Cinnamon Oatmeal Bread is a soft, slightly sweet loaf perfect for breakfast or a snack. Infused with warm cinnamon and natural honey sweetness, the bread features hearty rolled oats and a tender crumb from a simple yeast dough. Baked to golden perfection, it’s a comforting and wholesome choice to enjoy with butter, jam, or on its own.

Ingredients

Scale

Oats Mixture

  • 1 cup rolled oats
  • 1 cup warm milk (240 ml)

Yeast Mixture

  • 2 teaspoons active dry yeast
  • 1/4 cup warm water (60 ml)
  • 1 tablespoon honey (for activating yeast)

Wet Ingredients

  • 1/4 cup honey (60 ml)
  • 1/4 cup melted butter (60 ml)

Dry Ingredients

  • 3 cups all-purpose flour (375 g)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Soften the oats: In a small bowl, combine 1 cup of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to allow the oats to soften and absorb the milk.
  2. Activate the yeast: In another bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey to feed the yeast and let it sit for 5-10 minutes until the mixture becomes bubbly, indicating the yeast is active.
  3. Combine wet ingredients: Add the softened oats, 1/4 cup (60 ml) of melted butter, and 1/4 cup (60 ml) of honey to the yeast mixture. Stir well until all ingredients are thoroughly combined.
  4. Mix dry ingredients: Gradually add 3 cups (375 g) of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt to the wet ingredients. Stir the mixture until it forms a shaggy dough.
  5. Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour one tablespoon at a time until manageable.
  6. First rise: Place the kneaded dough into an oiled bowl. Cover it with a damp cloth and let it rise in a warm spot for 1 to 1.5 hours, or until the dough has doubled in size.
  7. Shape and second rise: Punch down the risen dough to release air, then shape it into a log. Place the loaf in a greased loaf pan and cover it again. Allow it to rise for another 30-40 minutes until puffed.
  8. Bake the bread: Preheat the oven to 375°F (190°C). Bake the bread in the preheated oven for 30-35 minutes, until the crust turns golden brown and the bread sounds hollow when tapped.
  9. Cool and serve: Remove the bread from the loaf pan and allow it to cool on a wire rack before slicing. This helps the crumb set properly and makes slicing easier.

Notes

  • You can substitute rolled oats with quick oats if needed, but rolled oats provide better texture.
  • Ensure the milk and water are warm, not hot, to avoid killing the yeast.
  • For a richer flavor, you can brush the top of the loaf with melted butter immediately after baking.
  • This bread can be stored in an airtight container for up to 3 days or frozen for up to 1 month.
  • Add nuts or raisins to the dough for extra texture and flavor if desired.

Keywords: Honey cinnamon oatmeal bread, homemade bread recipe, yeast bread, soft oatmeal bread, breakfast bread, cinnamon bread

Find it online: https://nayabaker.com/honey-cinnamon-oatmeal-bread-recipe/