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