Especially in cold weather, I love to start the day with a bowl of great oatmeal. I love Bob's Red Mill's steel cut oats - they cook into a hearty porridge. It does take longer to cook than rolled oats, so I tend to make a large batch and then keep leftovers ready to heat throughout the week.

Sometimes, though, I want a change from my morning oatmeal. I love to use leftover oatmeal as the basis for bread. Three cups of leftover oatmeal will give you two large loaves of some of the best bread available. I'll confess that sometimes I go out of my way to make a batch of oatmeal especially to use for this bread. Toast made from this bread is absolutely the best!

Steel Cut Oatmeal Bread
by Maurita Plouff blogging at Get the Good Stuff!
Makes 2 loaves
3 cups leftover cooked oatmeal (I like to use Bob's Red Mill Steel Cut Oats)
2 cups warm water
1/4 cup honey
2 teaspoons instant yeast
2 teaspoons kosher salt
4+ cups all-purpose OR bread flour

If you make oatmeal especially for the bread, let it cool until just a little warm to your hand. If you're using leftover oatmeal, warm it up a bit and stir it around, so it's not stone cold and has no hot spots. Measurements are approximate, and you should feel free to add a bit more of this, or a bit less of that, to your personal taste.

In a large mixing bowl, stir together the oatmeal, water, honey, and yeast; stir i.e. enough to break up the oatmeal. Let it sit on the counter for 15 minutes or so.

Add the salt and 2 cups of the f...