Leftover Oatmeal Bread Bread from leftover oatmeal: seriously good bread! Ingredients • 3 cups leftover cooked oatmeal • 2 cups warm water • ¼ cup honey • 2 tsp instant yeast (or 2 ½ tsp active dry yeast) • 2 tsp salt • 4+ cups all-purpose flour • Oil, for greasing Directions Warm the oatmeal slightly to take off the chill. In a large mixing bowl, combine oatmeal, warm water, honey, and yeast. Stir just enough to break up any lumps. Let sit for 15 minutes until bubbly. Add salt and 2 cups flour, mixing well. Continue adding flour, 1 cup at a time, until the dough comes together in a shaggy mass. Turn the dough onto a floured surface. Knead for 2–3 minutes, then cover and let rest for 20–30 minutes. Knead again for 3–5 minutes, adding flour as needed, until the dough is smooth and elastic. Place in an oiled bowl, turning once to coat. Cover with a tea towel and let rise until doubled in bulk. Punch down the dough and divide into 2 loaves or 24 rolls. Shape and place in greased pans (for loaves) or on a parchment-lined baking sheet (for rolls). Let rise again until doubled. Preheat oven to 375°F. Slash loaves if desired. Bake for 30 minutes, until golden brown, hollow-sounding when tapped, and 190°F inside.
Cool for at least 1 hour before slicing — or bake rolls if you want to enjoy some right away!
Baking Tip: Always preheat your oven – it ensures your baked goods cook evenly from the start
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