Oatmeal Cinnamon Swirl Bread

I have just started making bread for my family.  I always thought it would be too difficult but its more time consuming than anything else.  If you have a little time on the weekend or weeknight, this bread is totally worth it.  While it is pretty easy to make, your family and friends will think you're a master bread maker!  This recipe is an adapted compilation of two King Arthur Recipes;  their Oatmeal Bread and Cinnamon Swirl Bread.  I wanted a healthy oat bread and also a nice cinnamon swirl.  This recipe makes two loaves so I made one plain for sandwiches and the other cinnamon swirl for french toast, peanut butter sandwiches and just plain ol' eating.

Ingredients:
2 cups warm water (make sure it is not over 110 degrees or you will kill the yeast)

  

2 1/4 ounce packets of yeast
6 tablespoons brown sugar
6 cups all-purpose flour
2 cups old-fashioned rolled oats
2 packages of dried buttermilk
3 teaspoons kosher salt
1/2 cup warm whole milk
4 tablespoons melted butter

Filling for Cinnamon Swirl:

1/4 cup brown sugar
1 1/2 teaspoons cinnamon
2 tablespoons all purpose flour
1/4 teaspoon allspice (optional)
1/8 teaspoon clove (optional)
1/4 teaspoon kosher salt
1 egg, 2 tablespoons water (do not use mix with filling, see directions below)

In a separate medium sized bowl, add flour, oats, dried buttermilk and salt.  Stir to combine and set aside.

In the bowl of your mixer, add the 2 cups of warm water, yeast and sugar.  Allow to proof for 10-15 minutes.  You should see a nice foam develop by the end of that time.  Place dough hook on mixer and turn on first setting.  Add the warm milk and then almost all of the flour mixture (leaving about 1/4 cup behind) while the mixer is on low and then slowly drizzle in butter.  Add remaining flour and allow to knead on the second speed for about 8 to 10 minutes.  

The foam you should see once ten to fifteen minutes is up...

Remove from mixer, hand knead on a floured surface for about 3 minutes and then place in a greased bowl and allow to rise in a warm place for an hour or until doubled.  Once doubled punch down, remove from bowl (I cut it in half in the bowl) and split into two masses. 

This more than doubled cause I was running after my son.  That's ok.
 Works just as well!

Looks good already!

For the plain loaf, you just hand knead on a lightly floured surface for a minute or two, roll into a ball, then into a log and place in a greased 9x5 loaf pan. 

This is already risen and ready for its trip to the oven.

For the cinnamon swirl loaf,  knead on a lightly floured surface for a minute or two.  Allow to sit for an additional minute. 

Take the dough and roll out into a rectangular shape with a rolling pin.













Take the egg wash and brush onto bread.











Sprinkle on the cinnamon sugar mixture and lightly roll over with the pin.

Roll up the dough. Pinch the ends closed, fold under and place seam side down into a greased 9x5 loaf pan.

Pretty!  Reminds me of cinnamon rolls.  Maybe my next baking venture!

Allow both loafs to rise for about 1 to 2 hours or until they have risen about 1 to 2 inches above the rim of the loaf pan.  Add to a 350 degree oven and bake for about 35 to 40 minutes.  Tent the bread with foil if you notice the top beginning to brown too quickly.  Mine were ready after the full 40 minutes.  I did sprinkle my Cinnamon Swirl Loaf with a little egg wash and cinnamon sugar the last five minute of baking.  Hope you decide to give it a whirl.  Soooooo worth it!!