Sarah’s Molasses Brown Bread
This easy molasses brown bread recipe is ready in three hours (including rising time). If you’re new to yeast bread, this is the best beginner recipe ever.
Is there anything better than homemade bread? Is there anything more satisfying?
This molasses brown bread recipe is an easy yeast bread to make, takes just one rising, and is very forgiving.
This recipe came to us from one of our Facebook fans, Sarah Ingalls. It’s similar to the traditional brown bread recipe only it has more molasses so is a little moister. Sarah called it Three-Hour Brown Bread, which is a pretty accurate description since it’s a cinch to mix up, rises to double in about 1 1/2 hours then goes straight in the oven. We added whole wheat flour to the original recipe and used butter instead of the shortening originally called for.
PrintSarah’s Molasses Brown Bread
This easy traditional molasses brown bread recipe is ready in three hours (including rising time). If you’re new to yeast bread, this is the best beginner recipe ever.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: Makes 2 large loaves 1x
- Category: Muffins & Quick Breads
Ingredients
- 1 cup warm water
- 1 tsp. sugar
- 1 Tbsp. yeast (instant yeast) *
- 3/4 cup Crosby’s Fancy Molasses
- 1 cup rolled oats (old fashioned, not instant)
- 2 Tbsp. butter
- 2 tsp. salt
- 1 cup boiling water
- 1 cup cold water
- 2 cups whole wheat flour (spooned in)*
- 4 1/2 cups all-purpose flour (spooned in)
*Can use all-purpose in place of the whole wheat
Instructions
- In a small bowl dissolve sugar in the 1 cup of warm water and sprinkle over the yeast. Leave for 5-10 minutes.
- In a large bowl mix molasses, rolled oats, butter and salt.
- Add the 1 cup boiling water, whisk, and then add the 1 cup cold water.
- Stir in yeast mixture.
- Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.
- Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper.
- Cover each pan with a dishtowel and set in a warm place to rise until almost double in size (about 1 1/2 hours).
- Remove dishtowels and bake at 325 F for about an hour
- When ready, remove from oven and let cool about five minutes before removing from pans to cool.
Notes
There is no need to proof the yeast if using instant yeast. If you only have active dry yeast, just proof it first in the warm water.
Nancy
Hello,
I am always confused about the yeast…quick rising or regular please? I don’t really understand the difference.
Kelly
I would love to try this but would you please state what type of yeast to use? Active dry? Rapid rise? Please specify as I am a bread baking newbie! Thanks!
Crosby Molasses
Hello Kelly, you can use instant yeast or dry active yeast in this recipe. There is no need to proof the yeast if using instant yeast. If you only have active dry yeast, just proof it first in the warm water. -Marie from Crosby’s Kitchen
Mike Whetmore
Im with you on this. Grew up the same. My mother had to feed 7 of us ravinous kids and beans and brown bread was always a favorite. Made many beans, now its time for the brown bread. Wish me luck and hope Mom is watching over me for guidance, bless her soul.
Tammy Grooms
I’m hoping this will turn out alright. I used plain flour and I’m not sure how to knead this sticky mess. I ended up using 7 1/2 cups and it still couldn’t be kneaded. I’m not sure what the dough should look like since I’ve never made this type of bread before. Could the recipe be edited to state how the dough should look? I have to say that even though it’s so wet and looking a bit ugly in the pans, it does smell good!
Mango Sweet
Please explain about kneading in this recipe. That is, how many times, or for how long, or what consistently to look for. I’m new at bread making, and I need to know these specifics. Thanks.
Wendy-jo
I knead my bread until it gets elastic. It is hard to explain but when it gets there, you will know.
jayne
I’ve used instant yeast (1 rise) and don’t find the taste/texture as good a double rise yeast??? Anyone else? Giving this a try today with regular yeast and one rise. Fingers crossed
Tina Zinck
I made this recipe for the first time this past weekend and it was absolutely INCREDIBLE! This was easy to make and it’s hands down my new favourite bread recipe (and I’ve got some good ones!). I’ll be making this delicious bread weekly! THANK YOU!
★★★★★
Christine
The perfect molasses brown bread anyone can make and I’ve been making for over 30 years now my daughter is learning.
Step 1. Combine I cup hot water 1/2 cup oatmeal, 1 tbsp butter, 1/3 cup Crosby’s molasses. Set aside.
Step 2. Add 1 pack of fast rising yeast to 1/2 cup warm water & 1 tsp sugar. Set aside to raise for 20 min.
Combine step 1&2 in 3 1/2 cups of flour. Mix well. I use my wonderful kitchen aid. I rarely have to add extra flour and once mixed dough should easily come off the mixing hook.
Place in warm oven. I usually have my on set to 100 and cover with a tea towel. I let rise for 1 hour.
Take out and punch down, hand roll and shape into bread loaf. Place into well greased and floured loaf pan and cook at 350 for 40 min.
I always make a double batch and have had so many compliments. Never fails me.
I have 2 loaves coming from the oven now. Nom nom
Karen Byers
Hi Christine. Your instructions say to punch down after first rise, place in pans and bake. You don’t give the dough a second rise before baking?
Nancy Stoddart
I’ve tried making brown bread a few times since I got married and that was 55 years ago — my mother made the best brown bread but she didn’t leave the recipe!!! I think it was in her head. None of my brown bread attempts were successful until today. I made this recipe and even though I did find it a little sticky I managed to get it cut in two and in the pans. It was delicious and since I’ve been telling people about it, they aren’t that interested in making it but they want mine!!! I also made baked beans to go with it. I don’t like them but my husband said they were good. My brown bread has all been spoken for now…the two loaves are almost gone!!! Thanks — this was the best covid experience…..I’m quarantining because my husband has covid!!!!
Cathy Mcgill
Made this today…the flavor was phenomenal! Just like my Nana use to make! I read all the reviews and did allow the oats and liquid to sit for about 20 min then I added the yeast mix…then the flour. Had no problem doing the quick knead with the remaining flour. Cooked for exactly an hour which is much longer than my normal bread recipes…but it needs that time. Definitely a repeat bake!
Jan
I have never been able to bake a perfect loaf but this one was amazing!!! Easy to make and best ever result. It was sticky initially but I continued to knead in flour while still in the bowl and it worked out great! This recipe rocks ?
★★★★★
Krista
LOVE this recipe !! Yes, the dough can be a bit wet (the weather plays a part when baking so be careful not to add too much extra flour, especially if it’s a rainy day) but a heavy, moist bread is still such a nice treat in contrast to a regular, light, fluffy version of our standard white bread. I work in a group home for disabled adults and the clients and staff alike love this bread ! I’m actually making a double batch right now for a co-worker’s Christmas meal. A definite winner. Thanks for sharing, Sarah !
★★★★★
Crosby Molasses
Thank you Krista for taking the time to write such a glowing comment on this recipe!
-Marie from Crosby’s Kitchen
Gord Black
Hey folks, I’m from Saint John, N.B. – Bayside Dr. – within walking distance from your Rothsay Ave. plant! . I’ve tried molasses bread from different sources BUT it is NOT what my mum made to feed a family of 11 children. I am now retired and live in Ottawa and saw Sara’s recipe and thought – what the heck!! Made it & it smelled and tasted like my dear old mum’s bread. Thank Sara for the recipe and thank you for the unique product and the memories!
Bonnie
Can I divide the dough to make dinner rolls?
Crosby Molasses
Hi Bonnie! We have never tried making dinner rolls with this recipe but I don’t see why it could not work. -Marie at Crosby’s Kitchen
Debbie
I was so happy to find this recipe! My New Brunswick-born husband was always talking about brown bread. I only knew about Boston Brown Bread, which is not the same thing! However, as many of the commenters have said, it’s a VERY wet dough. I had to keep adding flour as I was kneading, just to make it manageable. When I decided I should stop adding flour, the dough was still barely manageable. I checked on the loaves after one hour of rising and they looked ready to bake. But the recipe said they should rise for 1 1/2 hours, so I left them for another 15 minutes and when I checked on them they were over-flowing the pans! I carefully put them into the oven to bake and they taste great, although with big drips over the side of the pans. So I’m not sure what to do next time. Should I bake them after one hour of rising? Or would they be too dense? Should I divide the dough into three loaves? Any suggestions would be appreciated. :)
★★★★
Crosby Molasses
Hi Debbie,
I would divide the dough into three loaves next time.
Cheers
Heidi
Can you use whole wheat flour for whole recipe, instead of all purpose flour ?
Crosby Molasses
We have never tried this recipe with only whole wheat flour. If you give it a try, let us know
-Crosby’s Team
Mary
Mine turned out great.
I followed the gradual flour add suggestion.
By the time I was kneading it was not at all sticky.
I warmed my oven a tiny bit and shut it off, then tucked it there to help the rise because my house is quite cold.
My only question is how long do I knead it?
That’s the only direction lacking in the recipe.
I did 100 times. From another old recipe. Is that right or wrong?
★★★★
Crosby Molasses
Hi Mary, I do not think you need to knead it as much… maybe a dozen times and it’s good to go. Thank you for trying our recipes!
Donna Farkas
Great
Donna Farkas
Looks great! Thank
Donna Farkas
Looks fine…one southern New Brunswicker to another
Donna Farkas
I was looking for the ingredients for Brown Bread…I was telling the people@ my table about the brown bread my mother made every Saturday serving it with homemade beans they asked about the ingredients that made it brown bread…my answer was that the only ingredient I knew for sure was that it was molasses (Crosby’s)…well when I found your recipe and your run down of Saturday night tradition…Thanks for the recipe and the trip down memory lane …I can hardly wait to relay this info to my table mates(live in a seniors lodge) .
Janet
This was exactly what I was wanting. It’s delicious, and my family loved it. Thank you for the perfect recipe.
Edna
Can I use Quick Oats rather than Old-Fashioned oats…what would be the difference?
Robert M. McGuinness
In today’s newsletter you ask the question “f I was to put in front of you a plate of homemade cookies, a slice of homemade cake and a loaf of homemade molasses brown bread that’s just warm enough to melt the butter, which would you choose?
My answer hands down would be HOMEMADE MOLASSES BROWN BREAD. A slice is just so completely satisfying. I make it all the time for our regular consumption.
Janet
My loaves are in the oven.
I am glad I read the comments. I used a scraper, a well floured surface and plopped the dough into the pans.
It smells amazing.
Jaime
What is the nutritional information on this bread per slice?
Crosby Molasses
Hi Jaime,
I haven’t put this recipe through a recipe calculator so don’t have a tally for you.
chorley
I am about to try this today, but wondering, it’s only one “rise”… the bread my Mom used to make, and what I am used to, is two rises, once in the big pan, and then divided and into the bread pans for a second rise, and then into the oven….. ummmm thank you!
Ingrid
I did this recipe with two rises and I feel it’s even better. I also love the second rise for my dinner rolls . I’m working on a overnight dinner roll rise in the fridge as we do this alot at my work with frozen dough that we tray and rise in fridge over night then bring out of fridge for a additional rise before we bake.
Carol Pascoe
Hi, what size pans do you use? Regular loaf pans?
Thanks!
Marie-Pierre Lessard
Hello Carol,
Yes, we use regular loaf pans.
Cheers
Ingrid
Lol I used even a round spring form pan and it turned out so fancy😂
Scott
This dough is sticky and very difficult to work with. I have not yet been able to have any success with this recipe despite making three separate attempts. The dough quickly forms an outer skin if you are not careful. Following the second rise, the loaves were all dried out and looked disgusting on the inside yet kept the consistency of sticky mud on the inside (yuck!). I tried to check under the worst of the three loaves but moving it at all simply made more of a mess. The dough behaves, feels, and responds drastically different than what I am accustomed to, including not rising at all during baking. This recipe is not fun at all. It’s a lot of work and takes a lot of concentration to ensure the dough doesn’t change into a sticky mess that is inedible (the bread looks and tastes terrible!) Try this recipe if you want, but I would move on to something less involved.
Crosby Molasses
Hi Scott, Just checking if your comments refer to a different recipe. This recipe only calls for one rise – which is a big part of its appeal. (Once the dough is mixed it goes directly into the bread pans for rising then straight into the oven.)
Michelle
I’m new to making brown bread (usually make sourdough) and found the dough much too sticky and liquid even with a half cup extra flour. So much so that I couldn’t form balls with it even after ten minutes. It’s in the oven now and smells sooo good but I don’t know what it will turn out like. Is this normal for brown bread?
Sarah
This is my “Covid19 isolation” go-to bread! Since I live alone, I’ve started making it as 1/3 the recipe, which makes a small loaf that lasts me three days. Also I could only get instant yeast, so I add 1 tsp to the first addition of flour and skip the water/sugar proofing. In return I need slightly less flour overall. Been turning out perfectly. I’ve used this recipe about 3 years and LOVE it.
Gayle
I just made this also found the dough very sticky /gluey. I added another cup of flour so I could work it. It’s rising now. I also used instant yeast so I hope it all works out!
Barbara Freeman
We love it……..but definitely had to add more flour……..I think the molasses must make it sticky. But once more flour was added, the dough cooperated much better! Of course it was my first venture in making bread! So…………..it could all have been me! Thanks for the reply!
Barbara Freeman
Hi! Well, we are Covid-19 housebound sooooooooooo,,,,,,,,,,,time to try something new. Although I do bake regularly, I have never baked bread! Your bread recipe is now in the oven so here’s hoping it’s edible! So, my question is the recipe states 2 Cups WW flour and 4 1/2 cups white flour spooned in the batter, do you add an additional cup of flour to knead? Or do you take the cup of flour out of the original 4 1/2 cups?????
Crosby Molasses
Hi Barbara, I hope that you enjoyed the bread. As for the flour, I try to leave about one cup of the 4 1/2 cups to knead in. I then might add up to one cup extra flour if necessary (if the dough is feeling way too sticky — seems to depend on the day). This is such a great recipe to start with. I hope you were pleased with the results.
Michelle Harwood
Trying this now,I too found dough awfully sticky and I fear I may have added to much flour.also I kneaded it lol .but it’s on my stove rising now ,so I’m sure it will come out ok.I hope do ,I love homemade brown bread
Crosby Molasses
Hi Michelle, I hope your bread worked out well. Yes, the dough can be sticky so I sometimes add a bit of extra flour. It’s one of my favourite recipes.
Melanie Pinco
Can I make this recipe in a cast iron pan?
Crosby Molasses
Hi Melanie, I’m sure there is a way to bake this bread in cast iron, I’m just don’t know what baking temperature adjustments you might need to make.
Colleen
First time making this bread, it was very wet and sticky, even with extra flour. I think there is too much liquid in the recipe…. huge mess….
Crosby Molasses
Hi Colleen, Were you able to get the dough into the pans? (I find a dough scraper works well when the dough is sticky.) Using extra flour is no problem but try not to use more than an extra cup. I hope this won’t deter you from making bread again.
bonnie borden
do I have to use whole wheat flour..which I don’t have.Can I make brown bread using just white flour
Crosby Molasses
Hi Bonnie, Yes, using white flour in place of the whole wheat is just fine. You may not need the full amount of flour called for. Go by feel as you work in the final cup of flour.
Carole Darroch
Can this bread be kneaded in a KITCHEN AID MIXER ? as I cannot knead bread by hand any more, thank you in advance.
Crosby Molasses
Hi Carole, Yes, you can use a dough hook attachment. Just take care not to knead it too much.
Theresa Patenaude
grew up on mollasses bread and baked beans love the bread slathered in mollasses yum yum by the way I ordered my cook book aways back and never received it do you have any left for a far away military veterans wife thx
M. Morrison
I’m small town NS, I remember every Saturday coming home to the smell of home made brown bread and home made baked beans…a tradition my whole life growing up. I’m going to try your recipe and see if it can bring back those memories ! Nothing in this world goes better than Bread & Beans !!!
jayne
What are the measurement of a LARGE loaf pan? thanks :)
Crosby Molasses
Hi Jayne, A 9-inch loaf pan is perfect for this recipe. Enjoy.
jayne
Tell me how you keep the tea towel from sticking while the bread rises?
Lynn Purdy
Jayne, Spray the top of your dough with Pam or brush it with a little butter/oil. This will keep it from sticking.
Elaina
Hi, how do I just print the recipes and not all the info before and after the recipe? Thank you very much. Your recipes are awesome!
Lynn Purdy
Elaina, to print our recipes, there is a green ‘print’ icon at the top right hand corner of our recipes. Click the print button and then it is easy to delete any information that you don’t want, by just clicking on it. I hope this helped.
Tim Bannister
I live in Tanzania, where molasses is very hard to come by and only occasionally available. But I’ve found that dark, unprocessed honey makes a good stand-in! I’ve made this recipe about a dozen times, and it takes me back to New Brunswick every time!! Thanks for the recipe!
Nancy Boyce
I just made this bread. It is delicious! It does not make 2 large loaves. 2 regular size loaves is what I got. It cooked in 40 minutes. The dough was really wet. I had to knead more flour into it. I have been making bread for 40 + years. I am glad I had the experience or the bread would have been heavy and burned. Other than my modifications it is very tasty.
Crosby Molasses
Hi Nancy, Glad that you enjoyed the bread. This is one of our most-tested recipes but I have heard from a couple of readers over the past few years that they found the dough quite wet. I have yet to figure out it it’s related to different types or rolled oats or whole wheat flour or has something to do with how the recipe is written.
terri polski
How would fast-acting instant yeast work in this recipe? It’s what I have on hand but can get regular if necessary. Am anxious to try this bread. Thank you.
Crosby Molasses
Hi Terri, I haven’t tested instant yeast in this particular recipe so can’t provide any guidance. It’s a wonderful recipe though so I hope that you get to try it.
Bob K
I know that the answer is a few years later , but for future reference . I used the same amount of instant yeast and followed the recipe as written . Had great results . This is a great recipe that produces a great tasting pair of loaves , wonderful texture . Dealing with the sticky batter is made easier when you use a scraper to turn it out to a well floured surface sprinkle the remaining flour over the batter and knead it in .
★★★★★
Susan Price
I had problems with the amount of flour called for. I halved the recipe to make one loaf, but with 3.5 cups of flour – it was still liquid – no possible way to take out of the bowl to kneed. It took about 5 cups – but turned out okay.
Roger Dee
I am the Lifestyle and Program Manager at a retirement Residence in Pickering Ontario with Maritime roots. My grandmother used to make the best bread ever. Actually when ever I go and order a meal at a restaurant and they ask do you want that on white or brown I always correct them because their brown bread is always whole wheat. I now make good ole East Coast Brown Bread for the residents here and with our bazaar this weekend I will be featuring it through our bake sale. YUMYUM!!!
Crosby Molasses
Hi Roger, I agree, there’s nothing like a true brown bread. I bet your residents love your bread. Lucky for them to have such a homemade treat.
Tim
This is my new favourite bread recipe. I grew upon Crosby’s molasses, and can’t get it here. However, I can get other molasses! Fantastic recipe, though. Best brown bread I’ve ever tasted.
Eva Schmidt
Hey Bridget!
I had my first brown bread in Halifax, Nova Scotia and I loved it from the first bite.
Of course it was a family recipe, so I couldn’t have it. That’s why now that the cold season has started I was trying to find a good brown bread recipe online. The problem is though… I’m from Germany. And over here we don’t usual use cups for measurement. So I used a website to convert the cups to grams, which I think didn’t go very well… The dough seemed to be too liquid, so I added more flour. But then I thought maybe it’s supposed to be pretty runny… So it’s rising right now and I’ll check on the consistency again later. I really need to get measuring cups. :D But until then, could you maybe add all the cup measurements for flour, oats, molasses and water in grams/millilitres? That would be super helpful! (I found them for flour in a comment above.)
I’m really curious how the brown bread will turn out since I’d love to be able to bring the Canadian feeling to our German household on a cold German fall day!
Thank you in advance! Sending lots of love to Canada!
Crosby Molasses
Dear Eva, I wish that I knew of a website that could easily do the conversion for you. How did the bread work out in the end?
Carol Ann Speight
Just google to aquire change to measurement requirement terminology . Am from Canada and creeping up on 80 years and still refuse to use that “new” method of measurements ?
Tim Bannister
Hi. My wife and I live and work in rural Tanzania. She manages a children’s home and I manage a farm. We are from Fredericton originally. A friend and his son are visiting from Nova Scotia at the moment, and we decided to have baked beans and brown bread for supper tonight. The beans are cooking away, and the bread is rising.
Kelsey Reid
Hi Tim, it is wonderful to hear that molasses recipes have made their way to Tanzania. Enjoy the beans, bread and great company.
lucy maclean
Dear Bridget:
Thank you for this recipie. I grew up on this bread, with Boston steamed brown and homemade baked beans. Saturday was not the same without this wonderful meal.
lucy maclean
Thank you for this bread recipie. It is soooo good.
Crosby Molasses
Hi Lucy, glad you enjoyed the bread!
Crosby Molasses
Fantastic to hear that you enjoy the bread, Lucy!
Richard
Someone asked about converting this recipe for a bread machine. For a 2 lb loaf in our Sunbeam bread maker, I make the following modifications to your recipe and get excellent results:
Cut all ingredient amounts in half, except for : 1. molasses (1/2 C), 2. butter – replace with 2 T olive oil, 3. flour – 1 C wheat and 3.5 C white flour. I use traditional fleischmans yeast. When mixing ingredients in steps 2, 3 (molasses, oats, oil, salt) add an extra 1/2 c cold water [you may need to experiment with that amount, depending upon your bread machine]. Add molasses mixture to yeast mixture, then pour into breadmaker pan. Add flour.
Set breadmaker for sweet bread, 2 lb loaf. Walk away.
Crosby Molasses
Thank you for sharing. I get loads of requests for these adaptations so I’ll share your tips.
Amanda
Hi Bridget, can you please add Pinterest pin widget to this page? I need it! Thank you, Amanda
Gina Bisaillon
Hi, recipe sounds good. Could you give the flour weights instead of the volume measurements please? Thank you.
Crosby Molasses
Hi Gina, 2 cups of whole wheat flour would be equal to 256 grams and the 4 and 1/2 cups of flour would be equal to 576 grams
Sher
Hi Bridget,
Your Moms recipe is the one I grew up with and still make to this day…I Noticed the remarks about it being a very sticky dough….Always found this to be true of brown bread… adding more flour I found will produce a drier loaf… I remember a tip I read in a book by Richard Bertinet…Use only flour called for when making bread… He has a video online where he demonstrates the slap and fold technique…His dough is very sticky and its amazing how following this method brings the dough together… I have been using that method ever since… Not only does it work but its fun, and as a side note great exercise LOL… One of the first times I tried this I made a beautiful fruited loaf.. first time I added raisins after first rise the second time I added them in the beginning … Raisins were flying all around the room… My two Labs were going crazy while I was running around hands covered in dough trying to scoop up the escapees before they could… Besides not being good for dogs the raisins I was using were ones I had left over that were soaked in rum for my yearly fruitcakes… they may have lost out on the flying fruit but I swear they were grinning ear to ear as they gobbled up the dropped mounds of dough…Needless to say they become very excited every time I am making bread and sit waiting in eager anticipation for what may come flying their way…
Crosby Molasses
Hi Sher, Thanks for the Richard Bertinet tip. I see he has a few videos on Youtube so I will check them out. Got a kick out of your story about your dogs!
Carole Darroch
CAN THIS BE MADE IN A STAND MIXER ? (KITCHEN AID)
Lynn Purdy
Carole, I am sure it will be fine to make this recipe in your mixer. Please give it a try.
Katie from NB
I just cant wait to try this in the morning/
Im so happy that I read all the updates on it all.
I’ll add the egg and the 350 temp
I just know it will be wonderful with baked beans
thank you.
Bridgette
Hi, what dairy free option could I use instead of butter? Coconut oil? Shortening? Also, any changes you might suggest if I wanted to use my kitchenaid mixer for this recipe? Thanks!
Crosby Molasses
Hi Bridgette, coconut oil is a great dairy free alternative! My suggestion would be to use the mixer on a low speed, and to knead by hand.
Sarah
I use my Kitchenaid all the time for this recipe. (I’m the contributer) but don’t double it, it won’t fit.
Crosby Molasses
Thanks Sarah, That would make it much easier for those who find the dough too sticky to work with.
Sarah Ingalls
I use my kitchenaid for this recipe. I have a 6qt and can almost make a double batch. I transfer to a larger bowl when the dough starts climbing up the hook . Waiting on some to finish baking right now.
Sarah from Ontario
Made this recipe and it turned out wonderfully. I’ve never made brown bread but a coworker told me about the Nova Scotia tradition so I decided to try it for a potluck. Every slice was gone. Like another reviewer, I found the dough too sticky too knead, so I added another half cup to cup of flour (being sparing, just enough) and I also didn’t read the comments first, so I kneaded it for about 10 minutes. Also I baked it at 350 for 45 minutes as I was under time pressure, and that worked OK. I’m curious why the baking temp is 325, as I’ve never seen a bread recipe baked that low… how will it change the resulting bread?
Crosby Molasses
Hi Sarah, It’s my understanding that softer crust breads generally bake at lower temperatures. If you want crusty bread you bake at a higher temperature.
Denise
If I want to make buns instead of loaves how long would I bake them? How many buns would the recipe make?
Crosby Molasses
Hi Denise, I would think that you could get 16-24 rolls out of this batch of bread. I’m not sure how long you would bake the buns…I’d start checking them at about 20-25 minutes.
Stella Chiasson
Would the yeast used in this bread be Dry Active?
Crosby Molasses
Hi Stella, Yes, regular dry active yeast is what I use in this recipe.
Bev Csthcart
Hello. Is the yeast used in this recipe Fleisshmans Quick rise? Thank you.
Crosby Molasses
Hi Bev, The yeast in this recipe is regular dry yeast, not quick rise.
Alla
Hi Bridget
It was my first time cooking with molasses! Really
This bread was fantastic!
I substitute oats and some of the regular flour in the recipe with rye flour, some semi boiled wheat kernels and sprouted wheat. Bread was medium dense with a hint of tang. Loved it!
More recipes like this please.
Alla
Crosby Molasses
Hi Alla, Thanks for all of the tips. I love the idea of rye flour and sprouted grains. I never thought the recipe could be so versatile.
Ilene Flynn
I use to work in a community care home and I would make this often using the left over porridge. The residents loved it.
Crosby Molasses
Hi Ilene, That’s a great idea to use leftover porridge in bread. Never heard of it before. Thanks for the tip.
Evelyne Brien
I would never throw away left over porridge. I learned to make bread I was 11. Being from a large family, nothing was thrown away. French toasts with stale bread. Soup with broth from boiled dinners hash with leftover root veggies and meat from boiled dinner with a slice of homemade bread and butter was my favourite supper as a young kid arriving home from school, that was a mille and a quarter from home, uphill both ways. We had no money but we were rich, because we had good food.
Crosby Molasses
Hi Evelyn, That is such a beautiful sentiment – to be rich if you have good, wholesome food. I also love how you remind us that food was never wasted and how leftovers were always turned into something else delicious. Great lessons for today. Thanks for bringing us back to the beauty of the basics.
Shirley
I just made this bread, but I didn’t know how long I should knead it bc it didn’t say in the recipe!! So I used my own judgement and kneaded it for 10 mins!! It’s now rising, so I hope it turns out!!!! …. So HOW LONG should I knead it???
Crosby Molasses
Hi Shirley, This is a “no knead” recipe meaning that you only have to knead until you have incorporated the flour. That said, kneading it for 10 minutes can only make it better!
Heather
Made this bread and it turned out fabulously! I’d never made brown bread before but a friend had raved about his mother’s, so I gave it a try. He said it was better than his Mom’s!! Thanks for sharing this recipe!
Janice salmon
Joined this about a year ago. I really wanted a brown bread recipe….I moved from New Brunswick 17 years ago and the west coast people call whole wheat bread brown bread….what a shock when I ordered a sandwwich with brown bread and they offered me whole wheat. The west coast Canadians do not know what they are missing.
Crosby Molasses
Hi Janice, There’s nothing like a true brown bread, is there? Moist, a little chewy…Reminds me that I must pull out this recipe again.
Erin
Isn’t that the truth Janice ! I relocated west from NB 6 years ago and couldn’t fathom the fact that Nobody here ( from the west) seemed to know what true brown bread is! My husband was first to tell me that whole wheat bread was considered brown bread here and I couldn’t believe it until my first restaurant experience ordering brown bread. I have been looking for a simple brown bread machine recipe since so I can share the goodness with my colleagues in my morning meeting without the added work to make it !
Lisa
Boston Baked Beans and Brown Bread every Saturday night! Mother born and grew up in Boston but moved to Nova Scotia and married my Dad. There was a bakery in town that made the bread. I was heartbroken when I moved to BC years ago, to find out that brown bread here is whole wheat! They just don’t know what they’re missing! I’m gonna give this recipe a try! Thx
Missy
Hey Bridget, this is my first attempt at bread and I followed the recipe to a tee… But my dough was extremely sticky, even with the 61/2cups of flour. It’s currently rising, should the dough be that difficult to manage?
Crosby Molasses
Hi Missy,
I hope that your bread turned out alright. Sometimes bread dough can be pretty soft and it is often affected by the weather. Were you happy with the bread? I think you’ll find that each time you make homemade bread you get a better feel for it. I have been making bread for years and almost always used more flour than the recipe called for. But now I’m better at kneading so use much less and my loaves are lighter.
Elizabeth
Can I suggest an “autolyse” period. You let the dry ingredients that have been briefly mixed with the wet ingredients to form a shaggy dough…sit for 20 minutes. It allows better absorption and reduces the tendency to add more flour.
Crosby Molasses
Thanks for the suggestion Elizabeth.
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mona Ivany
I made the molasses brown bread and home made beans today with fried bologna . they were great
Crosby Molasses
Hi Mona, Such a classic Maritime meal!
Mon
I make brown bread with Crosby’s molasses, the difference with my recipe is as follows:
I put rolled oats in my kneading Pan , add boiling water and let it sit until cool to the touch (the mixture is like porridge) then I continue with the remainder of my ingredients. It is delicious. This is my mother’s recipe dating back to the 30’s.
Crosby Molasses
Hi Monica, I like your idea of making a bit of a porridge with the rolled oats. I bet it makes the texture that much softer. The method is similar to my mom’s brown bread recipe.
MarjorieGates
Hello I wonder if I could have your Mom’s recipe . She didn’t use yeast and always waited till porridge cooked to continue.ive lost her recipe. Thank you
Lloyd Best
Make this all the time I add one egg to the mixture. Everybody loves it
Crosby Molasses
Hi Lloyd, An egg, what a great idea! I think I’ll give it a try. Thanks for the suggestion.
Margaret Delgatty
The bread, hands down! Have you developed a gluten-free version of this recipe yet?
(And your Roasted Red Pepper Lentil Soup is very high on my list of things to try soon…)
…md
Crosby Molasses
Hi Margaret, I wish I could figure out a GF version of this one since it’s such a delicious recipe. I suppose you could replace the flour with a GF flour blend. Also, one reader adds an egg to the dough, which might be great for a GF option, to help with texture.
Vivian Murphy
I would choose the Molasses Brown Bread. Nothing better,no matter the time of day!
Crosby Molasses
Hi Vivian, I’m with you and am happy that there is still a loaf of this bread on the counter at home. On this stormy day it will be great to have it with a big bowl of soup.
Veronica
Hi. Can I convert this recipe for brown bread to my breadmaker. Thanks.
Crosby Molasses
Hi Veronica, To convert this recipe for a bead machine you’ll need to cut it in half. There are also some particulars about dry-to-liquid ratios that are covered off in this info from Fleishman’s Yeast: http://www.breadworld.com/Fleischmanns_Converting_Traditional_Recipes_to_Bread_Machine.aspx
Good luck
Signe
What are the measurements for a “large bread pan”? Thanks!!
Crosby Molasses
Hi Signe, A large bread pan is usually 9″ x 5″