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
1 Video | Photo: Leftover Oatmeal Bread Recipe

















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By chimesmom
mira loma, CA
on March 18, 2012
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Very good.Didn't rise as much on the second refrigerator rise, wasn't as big a loaf as Altons, but tasty none the less. Husband loves it, We will make this again.
By Fiffy
on February 18, 2012
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Delicious bread, but what is all this fuss about, overnight? I adapted this to
the traditional method of bread making. First rise was 1 hr., the second
formed loaves was only 35 min. I doubled this recipe and free formed my
loaves. And, Alton.......ozs? Let's make this simple so first timers that do not have scales can achieve success.
By Krdavis03
Salem, OR
on January 23, 2012
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I really like this recipe however mine was really sticky before letting rise. This bread has a great taste. However mine didn't rise very much and I let it proof for over 15 hours. I will attempt this bread again. *edit* just did a 2nd loaf... still didnt rise :/ its in the oven now.
Read all 21 reviews