Amen! I finally found the recipe I have been searching for, and I am so proud that I made it totally from scratch… no KitchenAid mixer involved. My Nanny made the bestest brown bread and though it’s been a long, long time since I’ve had hers, I know that this is what it tasted like. I can recall Saturday night meals with baked beans, scalloped potatoes, maybe a ham, lots of pickles and fresh bread, either white or brown… brown was my favourite.
Oatmeal Bread (Brown Bread) from Crosby’s Molasses (2 loaves)
- 2 tsp sugar
- 2 pkg (4 1/2 tsp) dry active yeast
- 1 cup lukewarm water
- 2 cups rolled oats (quick oats)
- 3 cups boiling water
- 2/3 cup Crosby’s Fancy Molasses
- 4 tsp salt
- 1/4 cup melted butter
- 7 cups unbleached all-purpose flour
In a large bowl, soak oats in 3 cups of boiling water. Set aside until cool. In a small bowl, stir together sugar, yeast and 1 cup lukewarm water, allow to sit for 10 minutes. Once oats are cooled down, stir in the yeast mixture, molasses, salt and melted butter. Gradually beat in the 7 cups (spooned and levelled) flour, and knead and knead and knead until it is smooth. Place in a greased bowl, cover with a towel and set in a warm, moist environment to rise (about an hour to an hour and a half, should double). Form into loaves (I like double bun loaves, but however you like), place into greased bread pans (I line bottom and wide sides with parchment as well), cover with towel again and set back in that warm place to rise again, at least 45 minutes or so… the bread should have risen at least as far as the top of the pan… probably a bit more. Bake in a preheated 350 degree oven for 40 minutes (I was using convection and 32 minutes was good). Remove from pans and allow the bread to cool completely before slicing.
I am so happy I came across this recipe in Crosby’s ‘The Bread Book‘ eBook and that I chose to make it today. This will be my go-to brown bread recipe and hopefully the one my own grandchildren will make to think of me.
I’d like to thank Crosby’s Molasses for sponsoring this post. Opinions, as always, are my own.