Butter a 10 x 4-inch (25 x 10 cm) loaf pan (see note).
In a bowl, combine the milk and honey. Stir in the oats and yeast.
In a stand mixer using the dough hook, combine the flour and salt. Make a well and add the milk mixture. Knead for 2 minutes. Drizzle in the melted butter and knead for 2 to 3 minutes or until smooth.
On a lightly floured surface, roll out the dough into a 14 x 10-inch (35 x 25 cm) rectangle. Sprinkle the cinnamon and raisins over the surface of the dough. Roll into a 10-inch (25 cm) long log. Place in the prepared pan, seam face down. Lightly brush the loaf with water and sprinkle with 1 tbsp of oats, if desired. Place in the slow cooker and cover with a damp cloth. Let rise for 30 minutes.
Pour 1/2 cup (125 ml) of water into the slow cooker. Cover and cook on High for 4 hours. The bread may slightly flow over the edge of the pan and have an uneven surface.
Remove the pan from the slow cooker and let cool on a wire rack. Unmould and let cool completely.
Delicious as is the same day or lightly toasted the next day.
Make sure that the loaf pan completely fits into your slow cooker.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.