Leftover Oatmeal Bread

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Picture of Leftover Oatmeal Bread Recipe 1 Video | Photo: Leftover Oatmeal Bread Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 45 min
Prep
20 min
Inactive
1 hr 30 min
Cook
55 min
Yield:
1 loaf
Level:
Easy
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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.

SERVES 8

Calories: 226

Total Fat: 4 grams

Saturated Fat: 1 grams

Protein: 8 grams

Total carbohydrates: 40 grams

Sugar: 2 grams

Fiber: 2 grams

Cholesterol: 26 milligrams

Sodium: 252 milligrams

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Newest Ratings and Reviews

Read all 27 reviews

  • on May 13, 2013

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    I make this regularly, I insert a probe thermometer about 50 minutes in, the only time I got the bread up to 210 internal temperature is when the bread pan was sitting on top of the pizza stone. I might increase the temperature for baking in the future. It's a little wet on the inside but not bad at all. I also use dough enhancer so that it will last longer and rise higher. I let it sit on the counter for a few hours, get a full rise out of it before refrigerating.

    PS, I always bloom my yeast with the sweetener (in this case agave, it's worth the wait.

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  • on April 01, 2013

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    good BUT active dry yeast must be rehydrated before incorporating, INSTANT dry yeast may be added with the dry ingredients. This is probably why I see people saying they are not getting a good rise...
    Alton please fix the recipe

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  • on January 28, 2013

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    This was really very good! I frequently have leftover oatmeal this time of year but I wouldn't say no to making some just to use in this recipe. I know that some reviewers said that it was too sweet; I (perhaps fortunately didn't have agave nectar so I used 1tbs of maple syrup and 2 tbs of granulated sugar (in the dry ingredients and I was just a perfect hint of sweetness. I ended up using about 2 & 1/2 cups of flour and about 1 1/2 cups of cooked oatmeal. (sorry Alton, I still don't own a food scale Next time I hope to double this so it might just last more than one day!

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