Leftover Oatmeal Bread

Total Time:
2 hr 45 min
Prep:
20 min
Inactive:
1 hr 30 min
Cook:
55 min

Yield:
1 loaf
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 package active dry yeast
  • 11 ounces bread flour, plus extra for kneading
  • 1/4 cup toasted uncooked old fashioned rolled oats, plus 1 tablespoon, divided
  • 1 teaspoon kosher salt
  • 12 ounces leftover, cooked old fashioned rolled oats, at room temperature
  • 1/4 cup warm water
  • 2 tablespoons agave syrup
  • 1 tablespoon olive oil, plus extra for bowl and pan
  • 1 large egg yolk
  • 1 tablespoon water
Directions

Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.

Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.

Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed. Dough will be sticky. Put the dough in a lightly oiled bowl or container. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.

Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan. Cover with plastic wrap and refrigerate overnight.

Heat the oven to 350 degrees F.

Combine the egg yolk and water in a small bowl. Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour. Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.


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