Servings: 2 loaves serving(s)
Prep time: 1 hours 45 minutes
Total time: 2 hours 30 minutes
Cooking time: 45 minutes
This easy oatmeal brown bread recipe is perfect for beginners. It requires very little kneading and you don’t need to proof the yeast.
This is my mom’s oatmeal brown bread recipe
Oatmeal brown bread is cold weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or may be drizzled with molasses. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturday night, smeared with butter and dipped in something warm.
This recipe came from my aunt Nana back in the late 1960’s. She was a transplanted New Brunswicker living outside of Montreal. The recipe was given to her by a next door neighbour who just happened to be from New Brunswick too. (What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal, sharing recipes for comfort food from back home.)
I love this recipe – it’s the first bread I learned to bake. I grew up eating it alongside molasses baked beans.
Is homemade bread your comfort food?
How to make easy oatmeal brown bread:
- You don’t need to proof the yeast and there is no kneading involved so as far as breads go this oatmeal brown bread is quick and easy to mix up.
- Scrape the dough from the bowl onto a lightly floured surface to incorporate the final cup or two of flour. This will be the only kneading you’ll need to do for this recipe.
- If the dough is feeling too sticky to manage you can add up to 1/2 cup of extra flour.
Oatmeal Brown Bread Recipe
- 2 cups boiling water
- 2 Tbsp butter
- 2 tsp. salt
- 1 cup rolled oats
- 2 Tbsp dry yeast
- 1 cup warm water
- 2 tsp sugar
- 2/3 cup Crosby’s Fancy Molasses
- 6 cups flour
- In a large bowl combine butter, salt and rolled oats.
- Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
- In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture.
- Mix in molasses.
- Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
- Divide dough in half, shape into loaves and place in two greased loaf pans.
- Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
- Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
- Remove from pans to cool.
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