This bread is richly textured with oatmeal, walnuts and whole wheat flour; then sweetened with a ribbon of cinnamon sugar. I believe I have found the perfect breakfast loaf. The toast is light and crunchy. Delicious and nutritious.
This bread - toasted - has so much flavor all-by-itself, that I have never felt the need to amend it with butter. But you go right ahead.
Cinnamon-Swirl Oatmeal Toasting Bread
from "Whole Grain Baking" - King Arthur Flour - makes 1 loaf
1-1/4 cups (10 oz.) boiling water
1 cup (3.5 oz.) old-fashioned rolled oats
2 tablespoons butter cut into pieces
1-1/2 teaspoons salt
1/4 cup honey
1 large egg yolk (reserve white for filling)
1 cup (4 oz.) whole wheat flour
1-2/3 cups (7 oz.) unbleached all-purpose flour
1/4 cup (1 oz.) nonfat dry milk
1/2 cup chopped walnuts or pecans
2 teaspoons instant yeast

FILLING
1 large egg white
1/2 cup (3 oz.) packed light brown sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
1 teaspoon vanilla
1. Place the boiling water, oats, butter, salt and honey into a medium bowl, stir, and let the mixture cool to lukewarm.

2. Mix the remaining dough ingredients with the oat mixture, and knead - by hand, mixer or bread machine - until you've made a soft, smooth dough. Place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour; the dough should be doubled in bulk.

3. Lightly grease a 9 x 5-inch loaf pan. Gently deflate the dough, transfer it to a lightly floured work surface, and pat and roll it into a long 8 x 24-inch rectangle. The dough is fairly soft and easy to shape.

4. Prepare the filling. Combine the egg white, brown sugar, flour cinnamon and vanilla. Spread the filling over the rolled-out dough. Starting at a short end, roll the dough up, gently tucking in the edges (to contain the filling) as you go along. Seal the seam, and pat and smooth the roll into a 9-inch log. Place it in the prepared pan.

5. Cover the pan with a clean, damp towel, and let the loaf rise till it's crowned about 1 inch over the rim of the pan, 1-1/4 to 2 hours. Near the end of the bread's rising time, preheat the oven to 350°.

6. Spray top of bread with a light mist of water (this should promote a little extra rising in the oven). Bake the bread for 45 to 55 minutes, tenting it loosely with foil after 30 minutes to prevent overbrowning. The bread is done when it's golden brown and an instant-read thermometer inserted in the center registers 190°F. Remove it from the oven, and after 5 minutes loosen the edges and turn it out onto a rack. Cool the bread completely before slicing.