This is my mother-in-law’s recipe for what might be my favorite bread. Growing up in Nova Scotia, Canada, I didn’t realize this bread was a regional fare. It’s chewy, lightly sweet, and so very delicious (especially when slathered in butter).
Oatmeal Molasses Brown Bread
A sweet, traditional Atlantic Canadian loaf
Equipment
- 1 Stand mixer with dough hook
- 2 Bread/loaf pans
- 1 Large bowl
- 1 Small bowl
Ingredients
Yeast Mixture
- 1 package traditional yeast (2¼ tsp) (not instant yeast)
- 1 tsp white sugar
Other Ingredients
- 1 cup rolled oats
- ¼ cup white sugar
- 1 tbsp shortening
- ¾ tsp salt
- ½ cup molasses (I use Crosby's Fancy Molasses)
- 4.5-5 cups all-purpose flour
Instructions
Make the yeast mixture
- Add ¼ cup lukewarm (105-115℉) water to a small bowl.
- Stir in 1 tsp white sugar.
- Sprinkle 1 package of traditional yeast over the sugar water. Do not stir.
Mix the dough
- To the mixer bowl, add the rolled oats. Pour 2 cups of very hot (near boiling) water over and stir.
- Stir in the sugar, molasses, shortening, and salt.
- When this mixture has cooled to lukewarm, and when the yeast mixture is frothy, stir the yeast mixture into the dough mixture.
- Add 4 cups of flour and mix on low speed for 1 minute.
- Still mixing, add flour in gradual, ¼ cup increments until the dough clings to the hook and cleans the sides of the bowl. Knead on the same speed for 2-4 more minutes, until the dough is smooth, elastic, and only slightly sticky.
Rising stage
- Place the dough in a large, greased bowl, turning to ensure the dough is greased all over. Cover and let rest in a warm place for 90 minutes, or until doubled in size.
- Punch down and turn the dough on a floured board. Divide the dough into 2 equal pieces. Shape the dough loosely into loaf shapes and place each loaf into a greased bread pan.
- Cover and let rise in a warm place for 1 hour, or until almost doubled in size.
Baking
- Preheat the oven to 400℉
- Once preheated, bake the loaves in the middle of the oven for 30 minutes.
