Combine the water, oats, honey, butter, salt, and cinnamon in a large bowl and set aside to let that cool for about 15 minutes, or until it’s still warm, but cool enough to touch without burning yourself. Next, add the yeast, most of the flour, and vital wheat gluten.

Knead the dough for about 10 minutes, or until the dough feels soft and stretchy. Add more flour if needed to create a soft, but workable dough. You can use a mixer for this, but this recipe is one that I love to knead by hand. It’s such a lovely dough to work with, it’s almost a shame to let the mixer do it! Form your dough into a ball, grease a large bowl, and grease your dough. Cover and let rise for about an hour, or until doubled in size.

Divide and shape the dough into two loaves. Do this by gently pressing each loaf out into a ½-1 inch thick rectangle, one side being the same size as the length of your bread pan. Fold the top portion of your dough into a triangle shape. Using that triangle as your start, roll the dough up into a log, tucking in and ends that are longer than the log as you go. Don’t be afraid to stretch the dough out as you roll, making sure there are no gaps or air bubbles that will cause a miss-shapen loaf. Place each loaf in a greased loaf pan, cover, and let rise again until almost doubled.

Bake at 350 for 35-40 minutes.