Summary

Ingredients

• 21 g yeast, fresh
• 60 ml milk, lukewarm
• 485 g flour
• 1 teaspoon salt
• 3 tablespoon sugar
• 85 g butter, melted
• 40 g oatmeal, tender
• 240 ml water, lukewarm

For the filling:

• 50 grams sugar
• 1 ½ teaspoon cinnamon powder
• 2 teaspoons flour
• 1 egg (s)
• 1 tablespoon water

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Instructions

1. Mix the yeast with a pinch of sugar and mix with the warm milk. Put the flour in a bowl and make a well in the middle. Put in the yeast milk and mix with some of the flour. Let rise for 15 minutes.
2. Add salt, sugar, melted butter and oat flakes and knead with the water to form a dough. Depending on what kind of flour and oat flakes you have, you need some more water or flour, for me it fits exactly with the information. The dough is then placed on a lightly floured work surface and kneaded into an elastic dough in about 7 minutes. This is then returned to the bowl and left covered in a warm place. It should double its volume, which can take up to an hour.
3. In the meantime, mix the sugar, cinnamon and flour in a bowl. A loaf pan measuring 24 × 13 cm is lightly greased and sprinkled with a little flour.
4. When the dough is ready, knead it again briefly and curl it on a lightly floured work surface to a size of 18 × 52 cm. The egg is whisked with the water and then you spread it on the sheet of dough. Spread the cinnamon mixture evenly on top. Now roll up the dough from the narrow, short side and place it in the prepared loaf pan with the seam facing down. Covered and leave to rise in a warm place until it has increased its volume significantly.
5. Then bake the cinnamon bread in a preheated oven at 180 degrees for 35-45 minutes. It should be a nice brown color. Take out and leave to cool completely on a wire rack before cutting open.
6. Here it is mainly and very much eaten with a little butter for breakfast.