- 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
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.
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