Leftover Oatmeal Bread
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside
3
Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl
4
Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition
5
Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed
6
Dough will be sticky
7
Put the dough in a lightly oiled bowl or container
8
Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour
9
Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan
10
Cover with plastic wrap and refrigerate overnight
11
Heat the oven to 350 degrees F
12
Combine the egg yolk and water in a small bowl
13
Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats
14
Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour
15
Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving