I mentioned in an earlier post how most of Canada is now in the midst of the “dog days” of winter. I live on the east coast and we have already been totally pummeled this year and winter has officially, barely begun.
On December 23rd we were entombed in ice more than an inch thick, lost power for days (many for up to 11 days!) had four successive snow storms and are now in the midst of bone chilling, record-breaking cold temperatures.
What is a girl to do with all of this wild weather but to head to the kitchen and start baking! We had a big ham dinner on New Years Day and a couple of days later, to my surprise, had some ham still remaining! So for dinner that night, to serve with the ham, I decided to make a big batch of homemade baked beans and a couple of loaves of my grandmother’s Oatmeal Molasses Brown Bread. I have modified her original bread recipe just a bit, but the results are still as fabulous!
When working with yeast the temperature of the liquid used to activate the yeast is VERY important. Too cool and the yeast won’t activate, too hot and you will kill the yeast. Many people just go by “feel”; the water should feel warm on your wrist, but not hot. However, I am not confident in the guessing method so I have always used a thermometer to get the exact temperature of the liquid before adding my yeast.
When you have added enough flour to the mixture, the dough should clean the sides of the bowl. In the picture above, the dough still needed about 1/8 of a cup and it then almost completely cleaned the sides of the bowl. Once the bowl is “clean”, start your 10 minutes of kneading time.
The glossy mound of soft dough, all oiled and ready to be put in a warm place to rise. (Note the “cleaned” bowl, it is the same one I used for mixing, it has not been washed, and there is barely a trace of dough on the sides.}
The warm, soft, mass of dough has paused just long enough for a quick picture before being divided in two and placed into waiting pans.
If only I could do justice to the sweet, yeasty, hearty perfume wafting from the oven when these beauties were baking. I could barely restrain myself from loping off a big slice and slathering it with butter…DELICIOUS!
I could wait no longer!
- 3 tsp active dry yeast
- 11/2 cup warm water (110°F to 115°F)
- 1 Tbsp. honey
- 2 Tbsp butter (melted and cooled)
- 2 Tbsp brown sugar
- 1 egg
- ½ cup molasses
- 2 tsp of salt
- 1 cup rolled oats
- 4 to 5 cups of flour
- In a large mixing bowl add yeast and honey to the warm water, let sit until creamy and bubbly.
- Affix paddle attachment to mixer and add the butter, sugar, egg and molasses, mix well.
- Affix dough hook and add 3 cups of the flour, salt and rolled oats, mix well.
- Gradually add only enough of the remaining flour to make a soft dough that cleans the sides of the bowl when mixing.
- How much flour added will depend on a multitude of variables.(humidity, weather, measuring technique, etc) Today, I used about 41/2 cups total.
- Using the dough hook attachment knead for 10 minutes.
- The dough should feel soft and but not sticky. If dough is sticky add a bit more flour and knead another couple minutes.
- Place the dough in a greased bowl.(I use the same bowl, remove the dough, add some olive oil and put the dough back in the bowl and move it around to cover it in the oil.)
- Cover with a clean tea towel and place in a warm spot. (If you have a "proof" setting on your oven you can use this or place in a nice warm spot away from any draft.)
- Let rise until the dough doubles in size, about 2 hours.
- Meanwhile, butter two 6" x 10" loaf pans.
- Remove dough from bowl to a clean cutting board and divide dough into two pieces.
- Shape each piece into a log shape and place in greased pan. Sprinkle each loaf with a bit of oatmeal.
- Cover the pans and return them to a warm place until once again doubled in size; approximately 1 hour.
- Preheat oven to 350°F and half fill a small ovenproof dish with water.
- When dough has doubled in size, place both breads and pan of water in oven. (The moisture from the water will help the bread rise even more and make a crunchy top).
- Bake for 45 - 55 minutes until golden and hollow sounding when tapped.
- Remove from the oven and let sit in the pan 15 - 20 minutes. Then remove the loaves to a rack to finish cooling.
I hope you enjoy this recipe and as always, if you have any questions at all, please don’t hesitate to ask.
Happy Baking!
Sharon H says
Wow does that ever look good! Especially right out of the oven with butter.
Monica Parlee says
Thanks Sharon, it really was delicious and did not last long!
Kerrie @ Family Food and Travel says
Wow – that looks amazing. My husband would love this bread – I’m sending him the link right now!
Monica Parlee says
You’ll have to get him to make a couple loaves Kerrie, it is totally addictive!
stephanie says
This looks incredible, I love homemade bread.
Monica Parlee says
It is really, really good Stephanie!
Nancy @ Whispered Inspirations says
Umm, WOW. Can you say perfect???? This looks amazing. I bet you it tastes divine.
Monica Parlee says
Thanks Nancy and yes, it is so delicious!!
Gingermommy says
Wow! You have some really great recipes on here. This looks great! I have never had luck with bread before but I want to give it another try
Monica Parlee says
Thanks Kim! This is so good and if you decide to try it, I would be happy to answer any questions.
Carol says
Great tasting bread, easy and quick to make…love it!!!
Monica Parlee says
I’m so happy you liked it Carol!
Monica Parlee says
Glad you loved it Carol!
Carol says
Do you live in the Maritimes Monica?
Monica Parlee says
Yes I do Carol, I’m in N.B. Do you live here too?
Carol says
Yes, I live in Fredericton.
Natalie says
I was just wondering if margarine (Bacel) will give the same results?
Monica Parlee says
Hi Natalie,
You can certainly use margarine and the results will be the same, however, it MUST be the hard/block form. The soft spreadable margarine in a tub will not give the same result.
Hope this answers your question Natalie.
Monica
Monica Parlee says
Hi Lorraine,
As long as the yeast looks like it is “moving around” and getting creamy looking on the top, it will be fine. I’m including a link you may find helpful. Hope this answers your question.
http://allrecipes.com/howto/proofing-yeast/
Monica
Sharon says
Absolutely love baking different breads and after sharing with friends from work I think it’s become a favorite with them also.
Extra bonus, it makes my home smell like heaven.
Monica Parlee says
I know Sharon, doesn’t your home smell amazing when bread is baking! This is also one of my favourite bread recipes, the whole family loves it!
Margey says
HI! This is an old post, but I’m commenting anyway. I used to make an oatmeal molasses bread years ago but lost the recipe. There seem to be quite a few recipes on the web for this bread, and I’ve tried 3 of them so far. Yours is next. I can’t get the same height to the loaf and the density is also different. It’s been almost 40 years since I lost the recipe, so I have absolutely no clue what is different. Hope this one is it!
Monica Parlee says
To me, this bread is the ultimate in comfort foodfood and reminds me of winter days at my grandmother’s!
Still Happygal says
Halved the recipe as there are only 2 of us. Still used the one small egg. Made 2 beautiful small loaves. Went perfectly with our homemade molasses beans. Thanks for sharing.
Monica Parlee says
That’s great to know, I never thought to halve the recipe! Thanks for sharing, I’m sure many will find making two smaller loaves to be very useful!
Monica Parlee says
Carolyn, I don’t see why you couldn’t add raisins. I would mix them in near the end of the 10 minutes.
Amanda says
Are you my Mom? Because this sure sounds like my Mom.
Monica Parlee says
lol…maybe I am Amanda! Does your mom make this delicious bread?
Tara says
Hi silly question but I have made brown bread before and that recipe said to soak the oats for at least an hour. I noticed this one didn’t. My question is does it matter if you soak the oats or not?
Monica Parlee says
Hi Tara,
Not sure about other recipes, but with this one there is no soaking required.
With the other recipe, all I can think of is, it may possibly have something to do with the amount of liquid in the recipe.
Monica
Kim says
I hope mine will turn out like yours.
Monica Parlee says
I’m sure it will Kim and if you have any questions at all, don’t hesitate to ask.
Kim says
I made this bread to go with roasted pumpkin soup for dinner. It was so easy and the tast and texture were wonderful. It was the star of the meal. Also wonderfu as toast with peanutbutter the next day. Thank You for the recipe.
Lauren says
How would this recipe be altered if using a bread maker?
Monica Parlee says
Hi Lauren, I’m sorry but I’m not sure. I am thinking you would do the mixing in the breadmaker and then let it rise according to the instructions here, but I don’t own a breadmaker so I am not certain.
Barbara says
If I double the recipe, will effect the taste…because this bread is awesome?
Monica Parlee says
Hi Barbara,
Thank you! I have never doubled this recipe, but I don’t see any reason why you couldn’t.
Monica
Jacqueline says
What type of flour . All purpose plain or wholemeal
Monica Parlee says
I just use plain all purpose white flour, Jacqueline.
Rick says
I made your Oatmeal Brown Bread today , to go with my homemade beans and can honestly say it is delicious, from one Atlantic Canadian to another Thank You for the recipe.
Monica Parlee says
Thank you so much, Rick, I’m so glad you liked it! Monica
Nicole says
I am from NB oromocto area Monica and this is as close as I have ever gotten to the taste of the molasses brown bread caron the pumpkin patch farmers market… thank you for sharing
Monica Parlee says
You’re very welcome, Nicole! This recipe certainly brings back great memories for me.
Marika says
I don’t have a dough hook attachment. I just have a regular hand mixer. What should I do? I’ve never made bread before.
Monica Parlee says
Marina, you could mix it by hand and then knead it by hand as well. (I would knead it for a good 10 to 12 minutes).
Phyllis Huk says
I was introduced to “porridge” bread while visiting friends in Cape Breton this summer. I made your recipe in my bread machine. I cut to 2/3 to fit in my machine. Soooooo delicious.
Monica Parlee says
Thanks so much, Phyllis and I love the name, “porridge” bread!
Dawn M says
Just put my first batch to proof and my daughter is already saying how good it smells :)
I’m new to bread making. Wondering if after the first rise to shape one loaf and leave to rise and put the remaining dough covered into the fridge overnight? Then shape and do second rise before baking?
Thank you!
Monica Parlee says
I’m not sure, Dawn, so sorry, have never tried this before. If you decide to do it this way, please, let me know how it turns out. Thanks so much, Monica
Dawn M says
It worked out really well. We were able to have the second one warm from the oven with dinner tonight.
Dawn M says
The recipe makes wonderful bread! Thank you so much for sharing it.
Monica Parlee says
You’re very welcome, Dawn, happy to hear you liked it.
Maggie says
I had to write a rating on this because of how many times I’ve made this bread and how often it gets requested in my house. I rotate making this bread with my other breads so end up making it every couple of weeks, usually along with a batch of baked beans. I make this bread exactly as written – though sometimes I substitute the honey with maple syrup, only because I have it on hand. Either way, this recipe is fantastic every time.
Thank you for sharing.
Monica Parlee says
Thank you so much, Maggie, I truly appreciate your feedback!
Keith Shaw says
Hi Monica
I remember baked beans and brown bread on Saturday nights in Woodstock N.B.
so good but don’t recall my mom using whole wheat flour, can I use whole wheat
for your recipe?
Thanks
Keith
Monica Parlee says
Honestly, I’m not sure Keith, have never tried it with whole wheat flour. If you decide to make it with whole wheat, please, let me know how it turns out! Thanks
Donna says
Has anyone made this start to finish in their breadmachine (maybe a Zojirushi?)
Irene says
From our house in Saint John to yours …..
making the oatmeal molasses bread for the third time it’s so easy to do and delicious needless to say I always have to give one loaf away
Sarah says
Thank you so much for this recipe! I am from Nova Scotia and now love our in British Columbia. I was looking for the molasses brown bread of my childhood and was so happy to stumble across this. I have made it a few times now and it’s delicious every time .
Darlene says
Hello Monica! Made your Grammie’s Oatmeal Molasses Brown Bread this afternoon and my husband and I love it. It is delicious. Perfect texture and flavour. Love the crunch on the crust.
Thanks for sharing your recipe.
Darlene
Nova Scotia
Darlene says
Good heavens Monica….I forgot to give you 5 stars…well deserved.