Oatmeal Brown Bread the Easy Way

Oatmeal brown bread the easy way
Brown bread is cold weather comfort food, just right alongside baked beans or a hearty stew.
This chewy brown bread is easy enough for beginners...
There’s something about brown bread that speaks of fall. It’s a cold weather food that’s just right alongside baked beans or a hearty stew. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturdays and I suspect on those nights I ate a lot more bread smeared with butter than I did anything else on my plate.  

This recipe came from my aunt Nana back in the late 1960’s, when she was living in Dorval. It was given to her by a next door neighbour who just happened to be from Sussex. What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal. Sharing recipes from back home.
 
Any brown bread recipe is good but this one is great for a couple of reasons: 
You don’t need to proof the yeast and there is no kneading involved so it’s quick and easy to mix up. I think it was the first yeast bread I ever made and I’d recommend it as a starter bread for anyone intimidated by thoughts of bread baking. 

I love this recipe.  You don’t need to proof the yeast and there is no kneading required so it’s quick and easy to mix up.

 

No knead oatmeal brown bread

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

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