Oatmeal Molasses Bread

Oatmeal Molasses Bread For Beginners

This easy oatmeal molasses bread recipe is perfect for beginners. It requires very little kneading and you don’t need to proof the yeast. 

Oatmeal molasses bread is cold-weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or maybe 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 1960s. 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 molasses bread:

  • You don’t need to proof the yeast and there is no kneading involved, so as far as breads go this oatmeal molasses 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.
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Oatmeal Molasses Bread For Beginners

  • Author: Crosby Molasses
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 loaves 1x
  • Category: Muffins & Quick Breads

Ingredients

Scale
  • 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

Instructions

  1. In a large bowl combine butter, salt, and rolled oats.
  2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
  3. In a small bowl combine 1 cup of warm water and sugar. Stir in yeast then add to the cooled oat mixture.
  4. Mix in molasses.
  5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
  6. Divide dough in half, shape into loaves, and place in two greased loaf pans.
  7. 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).
  8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
  9. Remove from pans to cool.

Keywords: oatmeal brown bread, oatmeal molasses bread, molasses bread, quick bread

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Comments

  • March 18, 2021
    reply

    MJ Bradstreet

    I’ve been making this bread for over a year now! The simplicity of the recipe, the success and raves from my family gave me the courage to try more yeast recipes! This remains my go to brown bread recipe however ? Love the Crosby’s site and recipes! Thank you!

    • November 24, 2021
      reply

      Heidi

      Can you substitute whole wheat flour ?

        • March 16, 2022
          reply

          Mitzi DAGGETT

          Made this delicious bread today. Love the texture and wonderful flavor. Very easy recipe .
          How do I send you a picture.

    • April 11, 2022
      reply

      Carolea in Nova Scotia

      Made this today, and will definitely make it again. Very much like my grandmother’s recipe with much less time and effort to make. Thank you so much!

  • February 20, 2021
    reply

    Why reply to a twit who asked ^^ pour boiling water on the oats , or is it the reverse ? ^^ what’s the difference ?? Your recipe is soooo close to the one my granny made !!! Without the rising , kneading , rising again ,eventually going into pans , rising , then eventually in the oven // gave it a try with half the recipe /IT WAS GREAT !! now have a son and a neighbor baking same !! Thanks so much !!!!
    GREAT !!

  • January 23, 2021
    reply

    Jean Haynes

    Tried your recipe this AM / GREAT !!! quick , easy !! same taste and texture as mine // Will definitely use your recipe instead of my Very Old one which requires yest proof , lots of kneading x2 and rising x2 = takes all day .

  • May 13, 2020
    reply

    Anne Gallant

    Hello,
    Should the flour be bread flour or is all purpose okay. I’ve made this a number of times with ap but wondered which one was better.

    • June 17, 2020
      reply

      Crosby Molasses

      Hi Anne, I always use all-purpose flour for my yeast breads (and sometimes I use a little whole wheat). I never did get into the habit of buying bread flour.

  • May 1, 2020
    reply

    Reid

    Hi Bridget
    Been making this recipe for a while now; delicious! Today, I showed my 14-year-old grand-daughter how to make it by face-timing. Thanks!

    • April 13, 2021
      reply

      Crosby Molasses

      Hi Reid, Love that you taught your grand daughter via FaceTime!

  • March 23, 2020
    reply

    Judy

    Question…bake for 45 mins to an hour or til leaves sound hollow? I’ve never really understood this instruction….do you take it out of pan at 45 minutes and tap bottom to see if it sounds hollow and put back in the oven if it doesn’t?

    • March 26, 2020
      reply

      Crosby Molasses

      Hi Judy, As soon as I read your comment I thought to myself, you are completely right. I tap the top of the loaves usually prefer to keep them in longer to err on the side of caution.

  • March 19, 2020
    reply

    Violet French

    I am still so confused about the yeast – your recipe says “2 Tbsp dry yeast” – I have Flieschmann’s Quick-Rise Instant Yeast. So, I think from reading your replies above that I have to use 2 of the 8 gram sachets for the recipe – each sachet/packet has 2 1/4 teaspoons or 11 mL and your recipe calls for 2 Tablespoons – there are 3 teaspoons in each Tablespoon, so I think I have to use two packets of the Quick-Rise Instant Yeast and it still might be a bit short? Help. I guess I am not sure what the difference is between Quick-Rise Instant Yeast and “dry yeast” as referred to in your recipe. Thanks!!

    • March 26, 2020
      reply

      Crosby Molasses

      Hi Violet, You can use one packet of yeast for each Tablespoon called for in the recipe. The recipe calls for standard dry yeast (it’s quite an old recipe) but you can still use quick rise.

  • January 23, 2018
    reply

    Anne

    Made this today and it turned out great. I used the dough hook on my Kitchen-Aid but added the last two cups of flour by hand. Found the dough a bit sticky but not too bad. Perfect comfort food for a snowy, freezing rain kind of day here in New Brunswick. Will definitely make again and trying it with raisins next time.

    • January 29, 2018
      reply

      Lynn Purdy

      Anne, I am happy that your bread turned out fine. Raisins, I feel, just add and extra bit to the comfort. Thanks for sharing.

  • January 7, 2018
    reply

    Wendy

    I halved this recipe and tried it in my breadmaker and it came out good but it may have been a bit too much dough for the capacity of the machine – the top crust collapsed in one spot. I added 3 Tbsp of flour after it started mixing because the dough looked wet. Turned out very well though – great texture and taste – having a hard time keeping myself away from it…lol! Thanks so much for the recipe.

    • January 9, 2018
      reply

      Lynn Purdy

      Wendy, I’m glad it worked out for you. Homemade bread (well anything homemade) is hard to stay away from. Thanks for sharing.

  • July 24, 2017
    reply

    Sandra

    I have a similar recipe for bread machine brown bread. My machine broke, so I will give this a try.

  • May 18, 2017
    reply

    sharon

    I really like this this bread. It is easy to make and so much more filling than store bought bread. It does take me time to get used the full flavor or molasses. Thanks for sharing. : )

  • April 23, 2017
    reply

    Sylvia

    I made this recipe to have fresh bread for my New Brunswick Baked Beans it was superb! The only substitute was fresh yeast as I get better results. I added some sultanas to one of the loaves and it was delicious. Will definitely keep this recipe, it was so quick to come together and get into the oven. Thank you.

  • March 23, 2017
    reply

    Laura

    Home from work today because of another PEI blizzard and just made Mom’s Oatmeal Brown bread recipe. It was delicious! Going to make this often whether it’s winter or summer! Many thanks from Charlottetown.

    • April 12, 2017
      reply

      Hi Laura, Glad you like the recipe. It’s definitely a favourite in our house.

  • January 31, 2017
    reply

    Bob Rink

    Bridget, I want to print a recipe from your e mail )Oatmeal Brown) but cannot seem to find out how when you ise this format of a few recipes other. In the old format I did not have a problem. I keep the ones I male and like in a book as a quick reference for me as opposed to an electronic file. This just works for me and the paper tells the tale of how much I use the receipe. Since discovering you I use a lot of molasses – all three grades of Crosby’s

    • September 6, 2017
      reply

      Lynn Purdy

      Bob, try looking at the top right-hand corner of the photo… there should be a “print” icon. Please keep printing and cooking/baking!

  • September 25, 2016
    reply

    Deb Thomas

    Hi Bridget,
    I’m a transplanted Newfoundlander living in Vancouver. My grandmother was an awesome baker who made every single one of her magical creations by feel, and with whatever ingredients she had on hand. Her oatmeal brown bread, which she referred to as “lassi bread”, tasted just like this recipe. Her version of this bread was much more labour intensive, and baked in a wood stove. She rose well before the sun did on bread baking day (always Thursday) and filled her house with the luscious scent of bread rising, baking and cooling. Everyone wanted the heel of the loaves, but they were reserved for my paternal great grandmother.
    This recipe was dead easy to make, and tastes pretty much exactly like my grandmother’s: divine. Thank you so much for this gift. I made a dozen loaves and shared them with neighbours, like my grandmother always did.

    Thanks again,
    Deb

    • September 26, 2016
      reply

      Dear Deb, I love to hear stories like yours so thanks for sharing. And I’m happy that you found this easy version of an old fashioned brown bread so you can continue your grandmother’s traditions.

  • April 4, 2016
    reply

    John C. Colford

    Made Mom’s Oatmeal Bread. Really nice, pleasant bread. Tossed in 2 handfuls of Thompson raisins which picked up the favors of the molasses. Many thanks

    • April 5, 2016
      reply

      Hi John, I love your suggestion to add raisins. As much as I enjoy raisin brown bread I never think to add raisins to my bread. May be next time…

  • March 18, 2016
    reply

    Trish Carmody

    I’m just waiting for my laves to rise. I used half honey and half molases, I can’t wait to see how it tastes!

  • November 30, 2015
    reply

    Leta

    I just made this bread for the first time today. It is freakin’ awesome. Thank you!
    I am from Nova Scotia and this is just like I remember it from friend’s Mom’s…lol
    I baked both loaves in metal loaf pans and at 350F, but it only took 40 mins.
    I then brushed some melted butter over the hot tops to prevent the crust from getting too hard.
    First loaf is already gone…….oh my.

  • September 27, 2015
    reply

    Sherry

    Made this today first time, I needed to add extra flour, fingers crossed it turns out, treat for my honey

    • October 26, 2015
      reply

      Hi Sherry, I hope your bread worked out well. It’s one of my favourite recipes.

  • May 25, 2015
    reply

    Lisa

    This is my go to recipe for brown bread…..so easy…so delicious. No need to look any further.

    • June 1, 2015
      reply

      Hi Lisa, I agree, it’s one of those classic recipes that you never want to replace.

  • May 4, 2015
    reply

    Julie

    Hi, I was wondering how to go about turning this into a large quantity recipe, looking for something that would make about 10-12 loaves

    • May 14, 2015
      reply

      Hi Julie, You could start by tripling the recipe to aim for 6 loaves. When it comes to flour you might need to just go by feel. From there you can try doubling the larger recipe. Sometimes when I want to make six loaves I just do the recipe three times at once (I have three large mixing bowls).

  • January 30, 2015
    reply

    Sheila

    Hey Bridget. I found this recipe to be almost a batter with just 6 cups of water – so much so that I couldn’t handle it to divide into the pans. I do notice that other recipes I found don’t use as much liquid to roughly the same amount of flour. I did put in 2 more cups of flour and still it was sticker than what I would call “normal” (it’s rising now). Is it supposed to remain quite wet? I notice that no kneading is called for in the method.

    • February 1, 2015
      reply

      Hi Sheila,
      Weather can do funny tings to bread dough moisture so I wonder if that’s the case with your bread. Let me know if it baked up okay. Also, this is a “no-knead” recipe, which is part of the appeal.

  • January 25, 2015
    reply

    Audrey

    I make this recipe, except for using regular bread pans, I grease (really well) large apple juice cans, let raise and bake. I make the loaves about the size of a large grapefruit. When it raises, it almost fills the can. Makes a really nice slice. I also have a bread machine recipe that tastes exactly the same.

    • February 1, 2015
      reply

      Hi Audrey,
      I love that idea! It must make such a pretty load. Thanks for the suggestion. Also, I’d love to see your bread machine recipe. I get asked all the time for a book oatmeal brown bread recipe for the bread machine but I don’t have one.

  • January 18, 2015
    reply

    charlotte

    I made the oatmeal brown bread and it is yummy, will be making this often!!

  • January 15, 2015
    reply

    Dot Joice

    I just returned from grocery store with Crosby’s Molasses in tow. Unfortunately I see that I got the “cooking” molasses instead of the “fancy” molasses. What is the difference and should I get the fancy one instead?

    • January 16, 2015
      reply

      Hi Dot, Cooking molasses is a blend of blackstrap (70%) and fancy (30%) so is much more robust than fancy (and quite nutritious). I use it in recipes that call for no more than 1/4 cup of molasses. You can also use it along with fancy, just to use it up. There are those who wouldn’t use anything else in the baked beans but it’s al a matter of taste.

  • January 13, 2015
    reply

    Patricia

    Anxious to make this recipe. I have never made bread before ! Tell me, when you pour the 2 cups of water over the oats, do you mix it all before cooling it ? Thank you !!

  • October 31, 2014
    reply

    Chrissie

    I am adding a cup of grape nut cereal hoping to get a moist, dense bread…we will see!

    • November 12, 2014
      reply

      Hi Chrissie, I’d love to hear how your bread turned out with the grape nut cereal.

  • March 1, 2014
    reply

    Angela

    This is the best brown bread recipe I have ever had. I love that I forgot I had some rolls left and after 4 days there were still so fresh. Tastes like it did when I was a kid. Definitely a favorite in our house

    • March 11, 2014
      reply

      Hi Angela, This recipe is a favourite in our house too. Also, I never thought to use the dough to make rolls. Thanks for the suggestion.

  • February 15, 2014
    reply

    Maggie

    Your old reciepes are no longer on your website??? I loved the cornbread and molasses brown bread – any chance you’ll load them again? I never printed them expecting these oldies-but-goodies to always be there!! Help!

    • February 17, 2014
      reply

      Crosby Molasses

      Hi Maggie, We’re in the process of moving to a new site and are working through some lumps and bumps. You’ll find all of our old recipes at http://www.crosbys.com. If you’re having trouble please email me bridget.oland@crosbys.com and I’ll ensure you get what you’re looking for. Sorry.

  • February 12, 2014
    reply

    Great thanks! Here’s my blog if you want to check it out : ) http://www.natasharosesmusings.blogspot.com

    • February 17, 2014
      reply

      Crosby Molasses

      Hi Natasha, You have a great blog, and I log that it’s local.

  • February 11, 2014
    reply

    Hi Bridget- do you mind if I post this recipe on my blog? I will give the link to your blog and make sure I put crosbys molasses…..

    • February 12, 2014
      reply

      Crosby Molasses

      Hi Natasha, You’re welcome to share the recipe on your blog. Standard practice is to not include the method on your site and instead link back to the original site for the method. I hope that works for you. Thanks.

  • February 6, 2014
    reply

    valerie

    hi , can I mix this in my kitchen aid , I find it hard to mix breads. and do I use the dough hook after mixing like other breads. or just mix and put in the pan. thanks. looking forward to trying this.

    • February 10, 2014
      reply

      Crosby Molasses

      Hi Valerie, Yes, go ahead and use the dough hook on your mixer, just like for other breads.

  • January 28, 2014
    reply

    Hi there! I just made this bread and it turned out awesome- so easy and soooo moist- we have eaten half a loaf since it came out an hour ago! We are down here on deer island and I was pleased to see it was a “local” recipe : ) Thank-you for sharing!

    • February 5, 2014
      reply

      Crosby Molasses

      Hi Natasha, I’m so pleased that you liked it. Gotta love easy yeast bread recipes, especially in winter.

  • January 25, 2014
    reply

    Gail

    I have never made bread before, white or brown and this bread was so easy to make and tasted really good!! So happy I found this receipe.

    • January 27, 2014
      reply

      Crosby Molasses

      Hi Gail, I’m so pleased that you discovered this recipe. I warn you though, you might be hooked on homemade bread forever!

  • January 11, 2014
    reply

    Sheila

    Almost same recipe but I used shredded wheat in the recipe. Use the oats now

    • January 14, 2014
      reply

      Crosby Molasses

      Hi Sheila,
      I have heard of shredded wheat in bread. Do you prefer the oats?

  • November 21, 2013
    reply

    Dawn Bovingdon

    I have been looking for this recipe for a long time. I am originally from Fredericton, NB and was given this recipe by a co-worker. I know I made it a lot but when we moved I lost it. When I made it, instead of using bread pans, I used juice cans.(Apple or Tomatoe). Just make sure to grease well! Thanks for sharing!

    • November 25, 2013
      reply

      Crosby Molasses

      Hi Dawn, How great that you have rediscovered an old favourite. I love the idea of baking it in juice cans…very festive.

  • November 21, 2013
    reply

    Debra

    Thanks for posting this recipe, I have made it 3 times now, and every time is was excellent. I normally make a double batch, and it makes 7 good size loaves which lasts our family for the week, if not passing it out to family and friends. :)

    • November 25, 2013
      reply

      Crosby Molasses

      Hi Debra, I’m thrilled that you’re making such good use of this recipe!

  • October 25, 2013
    reply

    Mark

    Is the dough suppose to be really sticky? Seemed like it needed more flour, but have only ever made double rising bread. I added a bit extra but didn’t want to ruin it…it is not baked yet, so I can’t tell if it is okay or not.

    • October 28, 2013
      reply

      Crosby Molasses

      Did the recipe work out alright for you? Sometimes I need a bit more flour, but not much.

  • June 12, 2013
    reply

    chantell

    Thanks for the recipe. Im in the process of making it as we speak :))) I did use a mixture of rice flour, whole wheat & white… hopefully it turns out!

    • June 12, 2013
      reply

      Crosby Molasses

      Hi Chantell, Great idea to use a variety of flours. Let me know how it turns out.

  • May 2, 2013
    reply

    Lisa

    Not sure if it was because I used black strap molasses or what, but 2/3 Cup of molasses is way, WAY too much for this recipe! I’d probably cut that amount in 1/2 at least, if not more. Even 1/4 cup would suffice!

    • May 3, 2013
      reply

      Crosby Molasses

      Hi Lisa,
      Blackstrap would definitely make a huge difference in this recipe since it’s so robust, a little bitter and not very sweet. I agree, 2/3 of a cup is perfect if you’re using Fancy Molasses but 1/4 cup it always my limit when using blackstrap or cooking molasses in any recipe. On the bright side, your bread made with blackstrap is incredibly nutritious.

  • March 22, 2013
    reply

    Kayla

    Fantastic recipe, This bread has a small level of sweetness to it from the molasses but it blends in so nicely. Loved it, it’s a nice and thick hearty bread that goes well with a soup!

    • March 25, 2013
      reply

      Bridget

      Thanks Kayla, I’m glad you liked it. I’ll be sure to let my mom know too, since it’s the recipe I grew up with.

  • January 31, 2013
    reply

    micheline

    these recipes are awesome thanks for shareing

  • January 27, 2013
    reply

    MW

    Amazing! The first batch was a huge hit. I used oats and some 12 grain cereal for a little multigrain feel. Today I am going to try this with a little less molassses (sorry, Crosby’s :))… just for a change and slighlty less sweet bread, which I think would be better for sandwhiches.

    • January 28, 2013
      reply

      Bridget

      I love how this recipe is so adaptable. I really enjoy hearing about the different ways people make this bread their own.

  • January 26, 2013
    reply

    stephanie

    I am about to put a batch in the oven to have for Sunday dinner…Homemade beans, homemade meatballs, potato salad, and macaroni salad… Most likely will add a cake for dessert…Can’t wait to taste test it..

    • January 28, 2013
      reply

      Bridget

      Wow Stephanie, I’d like to have supper at your house! I hope you enjoyed the bread.

  • January 25, 2013
    reply

    Heather &Dave Shedden

    COULD YOU USE A SELF RISING FLOUR INSTEAD OF YEAST IN THE OAT MEAL BREAD.

    • January 28, 2013
      reply

      Bridget

      Hi Heather,
      I don’t think you could substitute self rising flour since it uses baking powder as a levening agent. But I do have a couple of recipes on this blog for non-yeast brown bread. Here’s a link

  • January 24, 2013
    reply

    Heidi

    Put it together today, went snowshoeing for an hour, now I am going to bake it. We are having it with homemade seafood chowder which includes lobster caught by us, clams dug by my husband, Jim, scallops shucked by us and some haddock. Really what more could we ask for. I will let you know later how the bread and rolls turned.

    • January 25, 2013
      reply

      Bridget

      Hi Heidi,
      Wow, I’m so envious. Your chowder sounds so delicious and ultra homemade. I took a look at your rental cottages and they got me longing for summer. We have been meaning to take our kids to Deer Island so maybe 2013 will be the year.

  • January 24, 2013
    reply

    Kathy

    I also used half whole wheat flour and half white.

    • January 25, 2013
      reply

      Bridget

      Mmmm, great substitution!

  • January 24, 2013
    reply

    Kathy

    It’s rising now. Can’t wait to taste. Being a Newfie, I love sweet bread.,I added raisins to mine just for the extra texture.will post on results when I try it to taste.

    • January 25, 2013
      reply

      Bridget

      Hi Kathy, Sounds delicious, expecially with the whole wheat flour. I hope that it worked out well!

  • January 22, 2013
    reply

    Muqia

    Hey, just wondering if I can mix this up in my kitchen aid if it would matter?
    Thanks

    • January 23, 2013
      reply

      Bridget

      Hi Muqia, I have never tried making bread with my mixer but I don’t see why you couldn’t give it a try. It wouldn’t need much mixing though since the only kneading required is to incorporate the last of the flour. If you try it could you let me know? Thanks!

  • January 21, 2013
    reply

    Julie gouley

    Can you half the recipe successfully. I just want to make one loaf

    • January 23, 2013
      reply

      Bridget

      Hi Julie, I have never made a half batch of this bread but I’m sure it would work just fine.

    • May 23, 2020
      reply

      Sonia Myre

      I only have one loaf pan so I have only made this recipe halved – the ingredient measurements make this very easy – and it works out perfectly.

      • June 17, 2020
        reply

        Crosby Molasses

        Hi Sonia, Great suggestion! I’ll add that tip to the recipe. Thanks.

  • January 21, 2013
    reply

    Sue

    Hi, Don’t know that we can get the Fancy Molasses in the UK. Can we substitute anything else?
    Thanks.

    • January 23, 2013
      reply

      Bridget

      Hi Sue,
      If you’re willing to experiment a bit you could try a 3:1 ratio of Lyle’s Golden Syrup and blackstrap molasses or you could try a dark treacle. It won’t have the same tang of fancy molasses but it’ll get you close. Good luck!

  • January 21, 2013
    reply

    heather marie

    sounds like dessert to me – delicious!

    • January 23, 2013
      reply

      Bridget

      Hi Heather,
      I know what your mean…slathered with butter and a drizzle of molasses….mmmm

  • January 21, 2013
    reply

    Have you tried this in a breadmaker at all? Any modifications needed?

  • January 19, 2013
    reply

    Janet Kroetch

    Can you use potato starch instead of flour. I’ve been buying a gluten free bread that contains potato starch and millet and wonder if you could substitute.

    • January 23, 2013
      reply

      Bridget

      Hi Janet,
      Hmmm, I’m not sure if potato starch would be enough. It seems to me that a lot of gluten free breads have a xanthan gum mixed in but I’m not sure of the proportions. All that to say, I’m just a newbie in the gluten-free baking world. Sorry I can’t be of much help.

    • March 16, 2014
      reply

      gisele

      Hello answering this lady about gluten free bread it is a mixture of different flours ta make this bread e-mail me if you want and I will send you the recipe I do have it.

      • March 17, 2014
        reply

        Thank you Gisele! I’ll email you this morning.

      • August 16, 2016
        reply

        Amanda

        Do you have a gluten free option for this recipe, Gisele? If so, will you please email it to me? Thanks!

      • April 1, 2018
        reply

        michelle

        I would LOVE to have Gisele’s GF recipe!!! Thanks!!

        • October 5, 2019
          reply

          Bronwyn

          Ahhh! Would anyone mind sending me a gluten free version of this too? I’m dying for some “East Coast” brown bread since being diagnosed with celiac disease!

          • October 7, 2019

            Crosby Molasses

            Hi Bronwyn, I dearly wish I had a GF version of a good molasses brown bread to send you. I have never attempted this recipe with a GF flour.

  • January 18, 2013
    reply

    Carol Amero

    I have been making this recipe for years…and it is so good….and so easy to make….my family loves it and I serve it to company who look forward to eating it when they come to our home…..awesome recipe

    • January 23, 2013
      reply

      Bridget

      Hi Carol,
      I love that this is an old family recipe of yours too! There’s nothing better than a slice of homemade bread…

  • January 17, 2013
    reply

    Kay Card

    I just found this recipe but it sure looks good and I plan to make it .Thank you

    • January 17, 2013
      reply

      Bridget

      Hi Kay,
      It’s a good one. Enjoy!

  • January 14, 2013
    reply

    Storm

    When I get home I will experiment with combos of spelt and kamut flour. I can’t do wheat. I’m originally from N.S., brought back memories seeing this! Do you know what this brand of molasses is prduced from? Is it sugar cane, sugar beets or some combo of the two? I don’t do sugar beet products, it’s mostly GMO. :(

    • January 14, 2013
      reply

      Bridget

      You’ll be happy to know that our molasses is made from sugar cane and is certified GMO free.

  • January 12, 2013
    reply

    deb

    Awesome bread really tasty. Any herb suggestions ,?

    • August 9, 2013
      reply

      Crosby Molasses

      Hi Deb, Adding an herb is a great suggestion. I’m a big fan of herbes de Provence so would probably try that (I add it to my pizza dough).

  • January 12, 2013
    reply

    Mollydolly

    This is the same recipe I have used in years,in fact I do believe the original crosbys molasses plant is in our city,still operating. When I make it I throw i/2 cuo cornmeal in the oatmeal mixture,,,it gives it a nice texture

    • January 14, 2013
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      Bridget

      What a great idea…I love cornmeal!

  • January 11, 2013
    reply

    Sandra wright

    Looks great! Can I use the small packets of active dry yeast instead?

    • January 14, 2013
      reply

      Bridget

      Hi Sandra,
      Yes, a packageo of yeast usually equals 1 Tbsp.

  • January 11, 2013
    reply

    Ann Marie

    A must try for me. Best breadmakers come from New Brunswick. Was down there visiting in my youth and got to try some homemade bread. This lady verbally told me her recipe that I – today use and bake for her five great grandchildren.All adults now. Thanks for your loving kindness r.i.p. Pearl (from Ludlow) New Brunswick I’m from Ontario

    • January 14, 2013
      reply

      Bridget

      Hi Ann Marie, I’m curious, is the recipe that you bake similar to this brown bread recipe?

    • January 30, 2018
      reply

      I a malsonnant from NB, Saint John morte precisely. Can you send me your recipe.
      I’m just starting to learn how to make bread. My laye Mother uses to make bread all the time but she had no written recipe, it was in her head and the feeling of the dough. My e-mail is mhebert@upei.ca

      • January 31, 2018
        reply

        Lynn Purdy

        Monique, I emailed you the recipe

  • January 9, 2013
    reply

    Carol O'Reilly

    I am a New Brunswicker, live in Saint John. I cannot wait to try your recipe…have been searching for a tried and true recipe for a very long time! Thank you.

    • January 10, 2013
      reply

      Bridget

      Hi Carol,
      This has been my family’s favourite for decades so I hope it’s what you’re looking for.

  • January 9, 2013
    reply

    Jeannou

    I will try this right now. Look delicious!
    Will let you know how it’ turn.
    Thanks

    • January 10, 2013
      reply

      Bridget

      Hi Jeannou,
      I’d love to hear how it turns out! Enjoy.

  • January 8, 2013
    reply

    Margie

    Just curious….can this be modified for the bread machine?

  • January 8, 2013
    reply

    Nancy

    Hi, I can’t wait to try this. I am wondering though if you use white sugar or brown sugar.. I am thinking white as it’s not specified.

    • January 8, 2013
      reply

      Bridget

      Hi Nancy,
      I use white sugar but brown sugar would work too.

  • January 6, 2013
    reply

    cathy

    is it white flour or brown

    • January 7, 2013
      reply

      Bridget

      Hi Cathy, You could use all purpose white or a whole white flour in the recipe. I hope you enjoy it!

  • November 21, 2012
    reply

    jackie savage

    Hi, I’m wondering if I should leave the dry yeast, sugar and warm water sit for a while before adding anything to it…

    • November 22, 2012
      reply

      Bridget

      Hi Jackie, For this recipe there is no need to soften the yeast in the water. Just mix them together than move to the next step. It`s part of what makes the recipe quick and easy…no 10 minute wait to proof the yeast!

  • November 17, 2012
    reply

    Jean

    Hi I am wondering if you need to use 2 tsp. of salt or can you use no salt.

    • November 20, 2012
      reply

      Bridget

      Hi Jean — I believe that salt is an important part of making the bread rise properly. Here’s a bit of info I found that better explains it: “Salt is used in most bread recipes to control the rate of fermentation and to give flavour. The presence of salt in a dough inhibits fermentation, which strengthens the developing gluten. This results in a bread with a stable crumb, a long shelf-life and more taste than breads without it.” That said, you could try reducing the salt a bit and see if you still like the texture and taste of the bread. Good luck.

  • November 16, 2012
    reply

    Brenda Norwood

    Would bread machine yeast be the same as dry yeast?

    • November 20, 2012
      reply

      Bridget

      Hi Brenda — I have a feeling bread machine yeast is a little different. This is the conversion info that I found…”To substitute instant or bread machine yeast for active dry yeast, use 25% less instant yeast than active dry yeast.” Good luck!

  • November 15, 2012
    reply

    Heather Coulson

    Yesterday I just made the Oatmeal Bread from the first book…it seemed SO batter like for the first rising that I added 1 more full cup of flour and then before kneading it i added another 1.5 cups because it was so sticky. However, it turned out to be the best loaf of bread I have ever made!! Beautiful sofr texture and loaded with flavour! Thanks!

    • November 20, 2012
      reply

      Bridget

      Hi Heather — Thanks for the feedback on the oatmeal bread. We put the recipe in our new book too so I have made a note to test it.

  • November 14, 2012
    reply

    Charlee

    I have instant yeast,can I use that in place of dry yeast? And how or when would I add it to the mix?

    • November 14, 2012
      reply

      Bridget

      Hi Charlee, Hmm, I’m not sure exactly how to swap instant for regular yeast but this is what I found on line: in substituting instant yeast for active dry yeast, it generally accepted that you would use 25% less of the instant. Good luck!

  • November 11, 2012
    reply

    sheila

    what size pans do you use

    • November 14, 2012
      reply

      Bridget

      Hi Sheila — I have never measured them but they’re on the large size.

  • November 9, 2012
    reply

    Maxine Townsley

    I love raisins in my brown bread. |Is it okay and how much is allowed?

    • November 14, 2012
      reply

      Bridget

      Hi Maxine,
      I’d start with 1 – 11/2 cups. It should still rise and bake fine. Good luck!

  • November 8, 2012
    reply

    Heather Coulson

    Will be trying this one today!!! Love it when you don’t need to double rise it!!! Much quicker!

    • November 8, 2012
      reply

      Bridget

      I hope that you enjoy it!

  • November 8, 2012
    reply

    I started making this bread a gzillion years ago. It is STILl my go-to recipe when winter arrives, as it seems to have done this morning.

    • November 8, 2012
      reply

      Bridget

      I know what you mean. As soon as the snow flies it’s on my mind.

      • January 3, 2021
        reply

        Sue

        First real snowfall of the year yesterday. Hubby is clearing the foot of snow, I’m making brown bread :)

  • November 8, 2012
    reply

    donna marie smith

    You mean you don’t let it rise before panning it. First time I seen a recipe like this..

    • November 8, 2012
      reply

      Bridget

      I know, that’s why it’s so easy. Just one rising.

    • February 26, 2014
      reply

      Carole MacInnis

      I proof my bread in my oven, if you don’t have a proofing setting on your oven. Turn the oven on to 200 degrees, once heated turn the oven off; open the door to let the initial heat out, then put your bread in the oven let it rise. Remove it once it has double in bulk, heat your oven to the desired cooking temp. Put your bread in the oven and cook as per the recipe states. This prevents your bread getting a cold ‘draft” while rising.

      • March 3, 2014
        reply

        What a great tip Carole. It will sure speed up the process when baking bread during the winter. Thanks for sharing.

        • November 10, 2020
          reply

          Susan

          Another great way to let dough rise in your oven is to turn the light on in your oven, just the right amount of warmth.

          • April 8, 2021

            Crosby Molasses

            Great tip! Thanks.

      • January 25, 2015
        reply

        Audrey

        I have always raised my bread in the oven, works great.

      • October 13, 2016
        reply

        Tammy

        I usually just turn the oven light on and thst creates enough heat for the bread to rise

        • January 3, 2019
          reply

          Laura

          So do I

      • November 27, 2016
        reply

        Peter Bourque

        I do something very similar. Turn the oven on the lowest temperature setting for 20 – 30 seconds just to heat it up a little bit, then turn the light on and it will keep the oven warm. i’ve been using this method for years.

        • November 28, 2016
          reply

          That is such a great suggestion. It’s the next best thing to having an old fashioned bread box.

      • April 30, 2021
        reply

        Carlo Wood

        I do this too.This is almost identical to my mother’s recipe.

  • November 7, 2012
    reply

    Karen Munro

    this is a familiar recipes except I use an egg and oil..But I will try it ,yummy!

    • November 8, 2012
      reply

      Bridget

      Hi Karen, May be I’ll try adding an egg to my recipe…

  • November 7, 2012
    reply

    Cindy T.

    Looks good, but can I substitute whole wheat flour without changing anything else ?

    • November 8, 2012
      reply

      Bridget

      Hi Cindy,
      Yes, you should be able to substitute whole wheat flour without a problem. You might want to try it first half and half, to see if you like the texture, and then go from there.

    • January 28, 2013
      reply

      Valerie Martin

      >i have been looking for a brown bread receipe for a long time and i dont think ontario people knows what we are talking about when we say brown they think we mean whole wheat thanks a bunch will make next week on my day off i will let you know what i think ok

      • January 29, 2013
        reply

        Bridget

        Dear Valerie, I would love to hear what you think about the recipe. Hopefully it’ll be exactly what you have been looking for.

  • November 6, 2012
    reply

    Nancy

    My printer is not working right now..so I C/P and e-mailed to myself..minus the pics..sounds delicious and might give it a try..thanks for sharing!!

  • October 16, 2012
    reply

    Linda

    Are you saying to pour the oat mixture into the boiling water? Or is it opposite?

    • October 16, 2012
      reply

      Bridget

      Hi Linda — you pour the boiling water over the oat mixture. Thanks for flagging that it isn’t clear. I’ll update the wording.

    • December 11, 2012
      reply

      Glorai

      I’ve been looking for a good brown bread receipe and tried this one got started but didn’t check my flour supply I was 2 cups short so I hunted through my supplies and found Bran & some Allran cereal put a cup of each in to replace the flour I was short and baked it off. It was the most moist bread I’ve tasted in guite a while. I think someone in your test kitchen should give it a mix up.

      • December 11, 2012
        reply

        Bridget

        What a great discovery! As you suggested, I’m going to play with the recipe a bit. I love the idea of adding bran.(I had a note from someone else who added flax to this recipe with great success).

        • February 12, 2017
          reply

          Connie

          You can substitute the oatmeal with 3-4 large biscuits of shredded wheat. Also very good. Great recipe thank you!

    • October 28, 2018
      reply

      Chris

      The boiling water goes into the oat mixture

    • February 4, 2021
      reply

      Nancy

      I made this last week..pour the boiling water into the oat mixture.

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