Combine yeast, bread flour, oat flour, salt, and E-Z Gel and set aside.
Combine the cooked oatmeal, water, honey and olive oil in a large mixing bowl. Add the dry mixture to the cooked oatmeal mixture and combine thoroughly. (I did this in my stand mixer, though it can be done fairly easily by hand). Knead by hand or machine for 10 minutes, adding flour as needed. Dough will be slightly sticky but should not amoeba around the counter.
Remove dough to a lightly oiled bowl and cover with a slightly damp tea towel. Set in a warm place to rise until doubled in size, about one hour.
Punch dough down and shape into a 9×5 inch loaf. Cover and let rise 10 minutes. (If desired you can cover with plastic wrap and refrigerate overnight for an early morning bake).
Heat oven to 350 degrees.
Combine egg and water in a small bowl and brush the top of the loaf. Additional dry oatmeal can be sprinkled on top of the loaf if desired. Bake 50-60 minutes until bread is done through. We test with a thermometer and in Utah, 200-205 is perfectly done. Closer to sea level that temp should be higher and higher up that will drop to 195-200.
Remove pan from oven and allow to cool for 10 minutes. Remove loaf from pan and cool an additional 15-30 minutes before slicing.