Leftover Oatmeal Bread

Directions

1. 1
   Combine the yeast, bread flour, 1/4 cup toasted, uncooked oats, and the salt in a small mixing bowl and set aside.
2. 2
   Combine the leftover cooked oatmeal, warm water, agave syrup, and 1 tablespoon of oil in a large mixing bowl.
3. 3
   Add the dry mixture to the cooked oatmeal mixture in 3 installments and mix thoroughly with a wooden spoon after each addition.
4. 4
   Turn the dough onto a lightly floured surface, and knead by hand for 10 minutes, incorporating more flour, if needed.
5. 5
   Dough will be sticky.
6. 6
   Put the dough in a lightly oiled bowl or container.
7. 7
   Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1 hour.
8. 8
   Punch down the dough, shape it into a loaf, and put it into a lightly oiled 9 by 5-inch loaf pan.
9. 9
   Cover with plastic wrap and refrigerate overnight.
10. 10
    Heat the oven to 350 degrees F.
11. 11
    Combine the egg yolk and water in a small bowl.
12. 12
    Lightly brush the top of the loaf with egg wash and sprinkle with remaining 1 tablespoon toasted, uncooked oats.
13. 13
    Bake until the bread reaches an internal temperature registers 210 degrees F on an instant-read thermometer, about 55 minutes to 1 hour.
14. 14
    Remove the loaf from the pan to a cooling rack for 30 minutes before slicing and serving.