Preparation

• 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 soften.
• In a separate bowl, dissolve 2 teaspoons of active dry yeast in ¼ 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, ¼ cup (60 ml) of melted butter, and ¼ 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 ½ teaspoon of salt. Stir until a shaggy dough forms.
• Transfer 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.