Honey Cinnamon Oatmeal Bread Recipe

Introduction

This Honey Cinnamon Oatmeal Bread combines the rustic charm of oats with the warm sweetness of honey and cinnamon. It’s soft, flavorful, and perfect for breakfast or a comforting snack. Baking it at home fills your kitchen with a cozy, inviting aroma.

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 and let it sit for 10 minutes to soften.
2. Step 2: In a separate bowl, dissolve the active dry yeast in warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until 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 mix in the flour, cinnamon, and salt until a shaggy dough forms.
5. Step 5: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add more flour if sticky, one 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 loaf. 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 on a wire rack before slicing.

Tips & Variations

• Use whole wheat flour instead of all-purpose for a heartier texture and added nutrition.
• Add a handful of chopped nuts or raisins for extra flavor and texture.
• If you prefer a sweeter bread, increase the honey by a tablespoon or two.
• For a dairy-free version, substitute the milk and butter with plant-based alternatives.

Storage

Store the bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it longer, freeze the loaf sliced and sealed in a freezer bag for up to 3 months. Reheat slices in a toaster or oven for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast can be used. Since it doesn’t require activation in warm water, you can mix it directly with the flour and other dry ingredients. Reduce the water slightly if needed and adjust rising times.

Why does the bread need two rises?

The first rise allows the dough to develop flavor and volume as the yeast ferments. The second rise, after shaping, gives the bread its final light texture and shape for a tender crumb.

Honey Cinnamon Oatmeal Bread Recipe

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★★★★★

4.6 from 149 reviews

This Honey Cinnamon Oatmeal Bread is a warm, comforting loaf that combines the wholesome texture of rolled oats with the sweet flavors of honey and cinnamon. Perfect for breakfast or as a snack, this bread offers a moist crumb and a deliciously aromatic crust, baked to golden perfection.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 45 minutes
• Yield: 1 loaf (about 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

Main Dough

• 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 (240 ml). Let this mixture sit for 10 minutes until the oats soften and absorb some of the milk.
2. Activate Yeast: In a separate bowl, dissolve 2 teaspoons active dry yeast in 1/4 cup warm water (60 ml). Add 1 tablespoon honey, then 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 melted butter (60 ml), and 1/4 cup honey (60 ml) to the yeast mixture. Stir thoroughly until all wet ingredients are well combined.
4. Add Dry Ingredients: Gradually mix in 3 cups all-purpose flour (375 g), 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Stir until a rough, shaggy dough forms.
5. Knead Dough: Transfer the dough onto 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 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 Dough: Punch down the risen dough to release air, then shape it into a loaf and place it into a greased loaf pan. Let it rise again for 30-40 minutes until it puffs up.
8. Bake Bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes, or until the crust is a golden brown and sounds hollow when tapped, indicating it’s cooked through.
9. Cool and Serve: Remove the bread from the pan and set it on a wire rack. Allow it to cool before slicing to ensure the best texture and flavor.

Notes

• You can substitute whole milk with any plant-based milk for a dairy-free version.
• For a nuttier flavor, consider toasting the oats lightly before soaking.
• If you prefer a sweeter bread, add an extra tablespoon of honey.
• Ensure the water and milk are warm but not hot to avoid killing the yeast.
• This bread keeps well at room temperature for 2-3 days, or refrigerated for up to a week.

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