In a large bowl, combine the rolled oats, butter, honey, salt, and cinnamon. Pour the boiling water over the mixture. Let it sit until the mixture is lukewarm.

While the oats cool, dissolve your yeast in 1/4 cup of warm water with a pinch of sugar. When it becomes foamy and smells like a brewery, it is ready to wake up the rest of your ingredients.

Stir the yeast mixture into the cooled oat mixture. Gradually add the flour, one cup at a time. Use a wooden spoon until the dough becomes too heavy to turn, then use your hands. You are looking for a dough that is slightly tacky but pulls away from the sides of the bowl.

Turn the dough onto a floured surface. Knead for about 8 to 10 minutes. This is physical work, but it is where the homestyle honey oat bread develops its structure. Keep going until the dough feels smooth and elastic, like a soft pillow.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot in your kitchen. Wait about an hour or until it has doubled in size.

Punch the dough down to release the air. Divide it into two loaves and place them into greased 9x5 inch loaf pans. Let them rise again for about 45 minutes.

Preheat your oven to 350 degrees Fahrenheit. Bake for 35 to 40 minutes. The tops should be a deep, golden brown, reminiscent of the late summer sun over the Cascades. When you tap the bottom of the loaf, it should sound hollow.