Honey Cinnamon Oatmeal Bread Recipe Easy Homemade Breakfast Treat
Indulge in the comforting embrace of homemade Honey Cinnamon Oatmeal Bread, a rustic yet refined loaf that’s perfect for any time of day. This recipe yields a wonderfully soft, moist crumb with delicate hints of sweet honey and warm cinnamon, beautifully complemented by the wholesome texture of rolled oats. It's an easy-to-follow recipe that brings the inviting aroma of freshly baked bread right into your kitchen.
Prep Time
45 minutes
Cook Time
30-35 minutes
Total Time
3 hours 30 minutes
Servings
1 loaf (10-12 slices)
Keywords
Why This Recipe Delivers
- Delivers an incredibly soft and moist crumb, thanks to the addition of oats.
- Features a harmonious blend of comforting honey and warm cinnamon flavors.
- Makes your home smell absolutely incredible while it bakes.
- Perfectly versatile, delicious as toast, with butter, or alongside your favorite coffee.
- Relatively straightforward for a yeast bread, making it approachable for home bakers.
Ingredients
- 240 ml (1 cup) rolled oats
- 240 ml (1 cup) warm milk (approximately 40-45°C or 105-115°F)
- 2 teaspoons active dry yeast
- 60 ml (1/4 cup) warm water (approximately 40-45°C or 105-115°F)
- 60 ml (1/4 cup) honey, plus 1 tablespoon for yeast activation
- 60 ml (1/4 cup) melted butter, unsalted preferred
- 375 g (3 cups) all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- In a small, heatproof bowl, combine 240 milliliters (1 cup) of rolled oats with 240 milliliters (1 cup) of warm milk. Stir gently to ensure all oats are moistened. Allow this mixture to sit undisturbed for 10 minutes; this allows the oats to soften and absorb liquid, contributing to a tender crumb in your finished bread.
- In a separate, larger mixing bowl, dissolve 2 teaspoons of active dry yeast in 60 milliliters (1/4 cup) of warm water. The water should be warm to the touch, not hot, to avoid killing the yeast. Stir in 1 tablespoon of the honey to provide food for the yeast. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active and alive.
- Once the yeast is active, add the softened oat and milk mixture, the remaining 60 milliliters (1/4 cup) of melted butter, and the remaining 60 milliliters (1/4 cup) of honey to the yeast mixture. Stir these wet ingredients thoroughly with a spoon or spatula until they are well combined, creating a uniform base for your dough.
- Gradually incorporate the dry ingredients: 375 grams (3 cups) of all-purpose flour, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Begin by adding about half the flour mixture, stir until mostly combined, then add the rest. Continue stirring until a shaggy, somewhat sticky dough forms, pulling away from the sides of the bowl.
- Transfer the shaggy dough to a lightly floured work surface. Knead the dough for approximately 8-10 minutes. Use a push-and-fold motion, incorporating flour as needed, but sparingly, until the dough transforms into a smooth, elastic, and supple ball. It should bounce back slightly when gently pressed. Proper kneading is crucial for developing the gluten structure that gives bread its texture.
- Lightly oil a clean bowl. Place the kneaded dough into the oiled bowl, turning it once to coat all sides. Cover the bowl securely with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has visibly doubled in size. This first rise, known as bulk fermentation, builds flavor and aerates the dough.
- Gently punch down the risen dough to release the accumulated gases. Transfer it back to your lightly floured surface and shape it into a neat log that fits the length of your loaf pan. Lightly grease a standard loaf pan (approximately 23×13 cm or 9×5 inches). Place the shaped dough into the prepared pan. Cover it again with a damp cloth or plastic wrap and let it rise for a second time for about 30-40 minutes, or until it has nearly doubled in size and looks puffy.
- While the dough is on its second rise, preheat your oven to 190°C (375°F). Once preheated and the dough has risen sufficiently, place the loaf pan into the preheated oven. Bake for 30-35 minutes. The bread is done when it's beautifully golden brown on top and sounds hollow when tapped gently on the bottom.
- Carefully remove the baked bread from the oven. Immediately transfer it from the hot loaf pan to a wire rack to cool completely. Cooling on a rack prevents the bottom from becoming soggy and allows the internal structure of the bread to set properly. Resist the urge to slice it warm; complete cooling ensures the best texture and flavor.
Tools You’ll Need
- Small mixing bowl
- Large mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
- Dough scraper (optional, for kneading)
- Loaf pan (standard 23×13 cm or 9×5 inches)
- Damp cloth or plastic wrap
- Wire cooling rack
Essential Success Tips
- Always check your yeast: Ensure your warm water is between 40-45°C (105-115°F) for yeast activation. Water that's too cold won't activate it, and water that's too hot will kill it.
- Don't rush the rise: Allow the dough to fully double in size during both proofing stages. Patience here will result in a lighter, airier bread. A warm, draft-free environment (like a turned-off oven with the light on) is ideal.
- Knead properly: The 8-10 minutes of kneading is crucial for developing gluten. Your dough should be smooth and elastic. If it's too sticky, add flour sparingly, a tablespoon at a time.
- Tap for doneness: The hollow sound when tapping the bottom of the loaf is a reliable indicator that your bread is fully baked through. An internal temperature of 90-93°C (195-200°F) is also perfect.
- Cool completely: Resist the temptation to slice the bread while it's still warm. Cooling on a wire rack allows the starches to set, resulting in the best texture and preventing a gummy interior.
Professional Cooking Secrets
- For an extra golden crust and a touch more flavor, brush the top of the loaf with a little melted butter or an egg wash (one egg beaten with a tablespoon of water) before the second rise or just before baking.
- To achieve a slightly chewier crust while keeping the interior soft, place a pan of hot water on the bottom rack of your oven during the first 10-15 minutes of baking. The steam helps the crust develop beautifully.
- If you want to incorporate more texture, gently fold in a handful of toasted chopped walnuts or pecans during the final minute of kneading.
Notes
- Storage: This bread is best enjoyed within 2-3 days. Store it at room temperature in an airtight container or a bread box. For longer storage, slice the cooled bread and freeze in an airtight bag for up to 3 months. Thaw individual slices as needed.
- Variation: For a richer, deeper flavor, consider using brown butter instead of plain melted butter. Simply melt the butter in a saucepan over medium heat until it turns a nutty brown color and smells fragrant, then cool slightly before adding to the dough.
- Glaze Option: For a sweeter finish, whisk together 120 grams (1 cup) powdered sugar with 2-3 tablespoons of milk or orange juice to create a thin glaze, and drizzle over the cooled bread.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
While rolled oats are recommended for their texture, quick oats can be used in a pinch. However, they will absorb liquid faster and may result in a slightly different, softer texture in the final bread. Adjust the initial soaking time if needed.
My dough isn't rising. What went wrong?
The most common reasons for dough not rising are inactive yeast (water was too hot or too cold, or yeast is old) or the environment being too cool. Ensure your yeast is fresh and the water temperature is correct. Also, find a warm, draft-free spot for proofing.
Can I make this bread gluten-free?
To make this bread gluten-free, you would need to use a gluten-free all-purpose flour blend specifically designed for yeast baking, which often requires additional binders like xanthan gum. Ensure your rolled oats are certified gluten-free as well. The hydration levels might need slight adjustments depending on the flour blend used.
Nutrition Facts (Per Serving)
Per slice (estimated): Calories: 250, Protein: 7g, Fat: 7g, Carbs: 40g, Fiber: 2g.
Allergy Information
Contains dairy (milk, butter) and gluten (all-purpose flour, oats). Individuals with allergies should consult the full ingredient list and make substitutions as necessary. For a dairy-free version, substitute plant-based milk and butter.
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