Ingredients
Scale
- 1 cup (90 g) rolled oats
- 1 cup (240 ml) warm milk
- 2 teaspoons active dry yeast
- 1/4 cup (60 ml) warm water
- 1/4 cup (60 ml) honey
- 1/4 cup (60 ml) melted butter
- 3 cups (375 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Instructions
- In a small bowl, combine 1 cup (90 g) of rolled oats with 1 cup (240 ml) of warm milk. Let it sit for 10 minutes to soften.
- In another bowl, dissolve 2 teaspoons of active dry yeast in 1/4 cup (60 ml) of warm water. Add 1 tablespoon of honey and let it sit for 5-10 minutes until bubbly.
- 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 until combined.
- Gradually mix in 3 cups (375 g) of all-purpose flour, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Stir until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If it’s sticky, add a little more flour, a tablespoon at a time.
- Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1-1.5 hours in a warm spot until doubled in size.
- Punch down the dough and shape it into a log. Place it in a greased loaf pan and let it rise again for about 30-40 minutes.
- Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
- Remove the bread from the pan and cool on a wire rack before slicing.
Notes
For a dairy-free option, use almond or oat milk instead of regular milk. For a vegan-friendly alternative, replace honey with maple syrup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian