Leftover Oatmeal Bread

  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 20 min
  • Inactive: 1 hr 30 min
  • Cook: 55 min
  • Yield: 1 loaf
  • Nutrition Info
Save Recipe

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

  1. Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Heat the oven to 350 degrees F.
  6. 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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Apple Oatmeal Breakfast Bread