LEFTOVER OATMEAL BREAD

Leftover Oatmeal Bread image

Provided by Alton Brown

Time 2h45m

Yield 1 loaf

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 226 calorie, Fat 4 grams, SaturatedFat 1 grams, Cholesterol 26 milligrams, Sodium 252 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 8 grams, Sugar 2 grams