Brown Bread

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BrownBreadBrown Bread


  • 1 cup Fancy Molasses
  • 3 shredded wheat cereal portions
  • 2 tbsp salt
  • 1 cup lukewarm water
  • 2 yeast cakes
  • 4 cups boiling water
  • 11 cups of flour


  1. Mix together shredded wheat, Fancy Molasses, salt and boiling water. Let cool. Dissolve yeast cakes in 1 cup of lukewarm water and add to mixture. Add flour and knead well, then put in warm place to rise (overnight). In morning knead again and make 4 small loaves. Let rise.
  2. Bake at 425°F for 15 minutes, then 375°F for 45 minutes.


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8 thoughts on “Brown Bread

  1. Leslie Doherty says:

    It is wonderful to find the recipe for Marshland”s Inn Gingersnap cookies on this website. They are so good. The Inn also makes wonderful molasses brown bread. Do you think that you could get that recipe too? I would love to give it a try!

    1. Hi Leslie, I do have their recipe for Marshlands Inn brown bread. You have my mom to thank — Years ago she clipped a recipe feature out of Homemaker Magazine that included a few of the Inn’s recipes. I’ll send the brown bread recipe via email.

  2. Paul Edwards says:

    Hi Bridget,

    I am looking for a brown bread recipe for a 2 pound bread maker. One that doesn’t take several hours if possible. thx

    Paul Edwards

    1. Hi Paul, I don’t have any bread machine recipes but have discovered a website that offers guidelines for how to adapt your favourite bread recipes to a bread machine.

  3. Gail says:

    What type of flour should I use to make the brown bread? This is my first time making bread and I would like it to turn out right.
    Thank you in advance for your help.
    Best regards,

    1. Hi Gail, All purpose flour is fine for this recipe.

  4. Carol Ann Speight says:

    Hi Bridget….a few years ago(maybe 4) I inquired of you regarding a molasses bread recipe. You provided me with one…(maybe the quick loaf listed in recipes on here?…can’t remember) Anyway….the recipe here is one I made but is not the one I am actually looking for. The texture is not the same as the “lost recipe”. Am needing a recipe for a quick loaf that turns out “very dark in color”, is “almost spongy”, has optional walnuts/(were not toasted either as I recall), Thompson raisins and was super delicious!!! ;) Sure hope you can help me out ….My “source” (mil) is long gone and my “ex” is “non- communicative”!!!!…lolol Thank you, Cas.

    1. Hi Carol Ann, Apologies that I missed your message. Two recipes come to mind from your description:

      Hopefully one of these is the missing recipe. Let me know.

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