Leftover Oatmeal Bread
Need a dairy free and vegetarian morn meal? Leftover Oatmeal Bread could be an excellent recipe to try. One portion of this dish contains roughly 11g of protein, 6g of fat, and a total of 353 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up active yeast, egg yolk, bread flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.
Instructions
Watch how to make this recipe.
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.