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. You don’t need to proof the yeast and there is no kneading involved so as far as breads go it’s quick and easy to mix up. I think it was the first yeast bread I ever made.
Is homemade bread your comfort food?
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.