For the bread:

1. In a small bowl, mix ½ cup of water with yeast. Let stand a few minutes until foamy.
2. Mix whole wheat flour, oats, 1 cup of bread flour, and salt in a stand mixer or a large bowl if made by hand.
3. Make a well in the center, add honey, remaining water, and yeast, and mix with a wooden spoon or spatula until very well combined.
4. With the dough hook, start mixing the dough at medium speed, adding the rest of the bread flour, ½ cup at a time, until the dough comes together.
5. Knead for 6 or 7 minutes, adding extra tablespoons of bread flour if needed. The dough needs to remain somewhat sticky but not wet; it will never be a tight ball.
6. Transfer to an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
7. Transfer the dough to a lightly floured work surface.
8. Roll the dough into a rectangle, with a rolling pin, or stretch it with your hands. Flour the surface as needed, but as little as possible.
9. Brush the cinnamon filling over the entire surface of the dough. Scatter the dried strawberries on top of the dough.
10. Roll as if you were making cinnamon rolls, then cut them into two equal pieces.
11. Place each piece in an oiled loaf pan, cover with plastic and let rise until doubled, about 1 hour.
12. About 20 minutes before baking, preheat the oven to 400ºF / 200ºC.
13. Bake bread for 25 minutes, lower the oven to 350ºF / 180ºC and keep on baking for 10 to 15 more minutes until golden brown and the bottom sounds hollow when tapped.
14. Cool completely on a wire rack before slicing.
15. It can be kept for a month in the freezer, well wrapped.

For the cinnamon filling:

1. Mix melted butter, sugar, and cinnamon in a small bowl.