Leftover Oatmeal Bread
Transforming leftover oatmeal into a hearty homemade sandwich bread is easier than you might think. Making a yeast-risen oat bread is tricky because the gaseous emissions of yeast cannot be captured without gluten, the molecular mesh created when wheat proteins are agitated with water. Since oats contain zip for gluten, if we hope to make a risen oat-based loaf, we must compensate by adding a wheat flour containing as much gluten as possible — and that means "bread" flour. This recipe first appeared in Season 14 of Good Eats.
ACTIVE TIME: 20 minutes
TOTAL TIME: 10 hours 45 minutes
Yield: 1 loaf
- 1 package active dry yeast
- 11 ounces bread flour, plus extra for kneading
- 1/4 cup plus 1 tablespoon toasted, uncooked old-fashioned rolled oats
- 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
Combine the yeast, bread flour, 1/4 cup of the uncooked oats, and the salt in a small mixing bowl and set aside.
Combine the leftover cooked oatmeal, warm water, agave syrup, and oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture in 3 installments, mixing 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. The 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 oven to 350ºF.
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 uncooked oats. Bake until the bread reaches an internal temperature of 210ºF, 55 minutes to 1 hour. Remove the loaf from the pan to a wire rack for 30 minutes before slicing and serving.