Leftover Oatmeal Bread

This recipe is my version of Alton Brown's leftover oatmeal bread (Oat Cuisine II). This dark soft bread with a firm crust is super tasty, but be warned, it really does need to rise for 8-12 hours in the fridge or it will be a too dense.

Dry team:
1 1/2 T. active dry yeast
11 oz bread flour, plus extra for kneading
1/4 cup toasted uncooked old fashioned rolled oats
1 t. kosher salt

Wet Team:
12 oz leftover oatmeal (with fruit in it is awesome)
1/4 cup warm water
3 T Honey (2.5 oz)
1 T olive oil, plus extra for bowl and pan

egg wash
1 large egg yolk
1 T water

Garnish with 1 T dry rolled oats on top of egg wash

Instructions:
Mix leftover oatmeal with the wet team.
Mix the dry team on the table, and make a bowl out of it (see Brenda's rolls criollo style)
pour wet team into criollo bowl, kneed 10 min, dough will be very sticky
Lube a bowl and let dough rise in it for 1 hour or until double.

Roll out about 1 inch thick and then roll it up into a loaf.
lube loaf pan, introduce dough, let rise over night in the refrigerator, covered with plastic wrap

Whip egg wash and paint the top
Sprinkle on garnish oatmeal
Bake at 350* for 55 min to 1 hr.
Cool on cooling rack 30 min before slicing.
Slice thick, toast, butter, a little stone fruit marmolade or carrot cake jelly and you are in heaven!!!