Oatmeal Molasses Brown Bread
A sweet, traditional Atlantic Canadian loaf
Prep Time 2 hours hrs 30 minutes mins
Cook Time 35 minutes mins
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
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.
Keyword Bread, Vegetarian