Oatmeal Cinnamon Swirl Bread

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The bread has a light texture and tender crumb that is accentuated by the old-fashioned rolled oats and Hodgson Mill Whole Wheat Flour I added. To make this more of a breakfast bread, I sprinkled a layer of cinnamon sugar on the dough and rolled it up so that each toasted slice would have a delicious cinnamon spiral in the middle. The other great part about this bread recipe is that it makes two loaves at a time; one to eat and one to freeze for later. Perfect

Ingredients

Directions

Combine the milk and water in a medium-sized bowl and microwave the mixture on high for 3-4 minutes or until it’s very hot or beginning to boil.  Place the oats in a bread machine pan and pour the hot milk/water over the oats and allow the mixture to stand for 10 minutes or until it’s bathwater warm.  Add the honey, salt, butter and egg to the mixture.  Then add the flour and yeast.  Run the dough cycle on the bread machine monitoring it for the first 5 to 10 minutes to make sure it comes together into a soft, slightly sticky dough.  The dough can also be made using a stand mixer and dough hook or by hand. 

Once the dough cycle is finished or the dough has doubled in size (about an hour and a half), place the dough on a lightly floured work surface and divide into two equal pieces.  Working with one piece at a time, roll the dough into an 8- x 12-inch rectangle.  Be sure to cover the other piece of dough to prevent it from drying out until you can get to it.  Combine the brown sugar and cinnamon in a small bowl and sprinkle half of the mixture over the surface of the rolled dough.  Reserve the rest of the cinnamon sugar mixture for the second piece of dough. Beginning with the farthest, short end of the dough, slowly roll the dough towards you as tightly as possible.  Tuck the ends of the dough under and place it into a buttered bread pan.  Repeat with the remaining piece of dough. 

Cover the dough with plastic wrap that’s been sprayed with non-stick cooking spray and place the pans in a warm spot to rise until the dough has doubled in size or is about an inch above the rim of the pans – about 45 minutes.

Bake the bread in a 350oF oven for 35-40 minutes or until golden brown and the bread pulls away slightly from the sides of the pans.  Remove the bread from the oven and allow it to cool for five minutes. Then remove the bread from the pans  and place it on a wire rack to finish cooling.  Rub the tops of the warm baked loaves with butter to create a soft crust, if desired. 

Once completely cooled, the bread can be kept in an airtight container for up to three days or wrapped in plastic wrap and frozen for up to three months. 

See the blog entry for this recipe for step-by-step instructions and pictures.



Yield: 2 loaves Print this Recipe

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