Honey Cinnamon Oatmeal Bread Recipe

Introduction

Honey Cinnamon Oatmeal Bread is a warm, comforting loaf that’s subtly sweet and full of wholesome oats and fragrant cinnamon. Perfect for breakfast or an afternoon snack, this bread combines tender crumb with a delightful aroma that fills your kitchen.

Ingredients

• 1 cup rolled oats
• 1 cup warm milk (240 ml)
• 2 teaspoons active dry yeast
• 1/4 cup warm water (60 ml)
• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Step 1: In a small bowl, combine the rolled oats with warm milk. Let it sit for 10 minutes to soften the oats.
2. Step 2: In a separate bowl, dissolve the yeast in warm water. Add 1 tablespoon of honey and let the mixture sit for 5-10 minutes until it becomes bubbly.
3. Step 3: Add the softened oats, melted butter, and remaining honey to the yeast mixture. Stir until well combined.
4. Step 4: Gradually stir in the all-purpose flour, ground cinnamon, and salt until a shaggy dough forms.
5. Step 5: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add flour a tablespoon at a time.
6. Step 6: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
7. Step 7: Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for 30-40 minutes.
8. Step 8: Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
9. Step 9: Remove the bread from the pan and cool completely on a wire rack before slicing.

Tips & Variations

• For a nuttier loaf, toast the oats lightly before soaking them in milk.
• Substitute half the all-purpose flour with whole wheat flour for a heartier texture.
• Add a handful of chopped nuts or raisins to the dough for extra flavor and texture.
• If you prefer a stronger cinnamon taste, increase the ground cinnamon to 1 1/2 teaspoons.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped in foil and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use slightly less (about 1 1/2 teaspoons) and you can add it directly to the dry ingredients without activating it in warm water first.

Can this bread be made without a stand mixer?

Absolutely. This recipe is designed to be kneaded by hand on a floured surface. Just make sure to knead long enough for a smooth and elastic dough.

Honey Cinnamon Oatmeal Bread Recipe

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★★★★★

4.7 from 78 reviews

A wholesome Honey Cinnamon Oatmeal Bread featuring rolled oats soaked in warm milk, sweet honey, warm cinnamon, and a tender crumb. This homemade bread combines the comforting flavors of honey and cinnamon with the heartiness of oats for a perfect breakfast or snack option.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (approx. 12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Oat 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 yeast activation)

Dough Ingredients

• 1/4 cup honey (60 ml)
• 1/4 cup melted butter (60 ml)
• 3 cups all-purpose flour (375 g)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Soften Oats: In a small bowl, combine 1 cup rolled oats with 1 cup warm milk and let it sit for 10 minutes to soften and soak the oats.
2. Activate Yeast: Dissolve 2 teaspoons active dry yeast in 1/4 cup warm water and add 1 tablespoon honey. Allow the mixture to sit for 5-10 minutes until it becomes bubbly and frothy, indicating the yeast is active.
3. Combine Wet Ingredients: Add the softened oats, 1/4 cup melted butter, and 1/4 cup honey to the yeast mixture and stir until well combined.
4. Mix Dry Ingredients: Gradually add 3 cups all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt to the wet ingredients. Stir until a shaggy dough forms.
5. Knead Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add extra flour a tablespoon at a time if the dough is too sticky.
6. First Rise: Place the kneaded dough in an oiled bowl, cover with a damp cloth, and leave it in a warm place for 1 to 1.5 hours until it doubles in size.
7. Shape and Second Rise: Punch down the risen dough, shape it into a log, and place it into a greased loaf pan. Let it rise again for 30-40 minutes.
8. Bake: Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped.
9. Cool: Remove the bread from the pan and cool completely on a wire rack before slicing.

Notes

• Make sure the milk and water are warm, not hot, to avoid killing the yeast.
• Kneading is essential for gluten development; don’t rush this step.
• The honey not only sweetens but also helps yeast activation and browning of the crust.
• Ensure proper rising times for light and fluffy bread.
• Store bread in an airtight container to maintain freshness.

Keywords: Honey Cinnamon Oatmeal Bread, Homemade Bread, Oatmeal Bread, Sweet Bread, Breakfast Bread