| | Directions | | Combine the yeast, bread flour, 1/4 C. 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 T. 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, adding 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°. 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 T. toasted, uncooked oats. Bake until the bread reaches an internal temperature registers 210° 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. |
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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 T. 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 egg yolk (large) |
| - | | 1 tablespoon water |
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