Wednesday, January 5, 2011
Recipe : Brown Bread
Some places refer to whole wheat bread as 'brown bread.' This is not that. This is a recipe for REAL brown bread made with molasses and oatmeal and well known in Nova Scotia, New England and I think some of the Southern States. It is slightly sweet and quite delicious served up warm with butter and molasses. I know one B&B owner who uses this recipe religiously to serve to her guests, it's that good! It's not exactly low-cal, coming in around 200 calories per slice, but it sure is good, and is another bread recipe that can be made from pantry supplies on-hand. :)
This recipe is slightly modified from the version published in the Bluenose Cookbook (Nimbus Publishing). The book was produced by the Ladies' Auxiliary of the Yarmouth Nova Scotia YMCA. The recipe is found on page 7, is titled "Helen's Brown Bread" and was submitted by Mrs. E. Clarke. The cookbook can be ordered here: http://www.nimbus.ns.ca/Store/CatalogItem/tabid/904/CategoryID/175/List/1/Level/1/ProductID/4500/Default.aspx
Pour 2 cups hot water over 1 cup rolled oats in a large bowl.
2/3 cup molasses
1/2 tbsp shortening
1 tbsp salt
Mix well and allow to cool.
Dissolve one packet of yeast in 1/2 cup warm water and 1 tsp sugar. Cool. Add to above mixture.
Add about 6 cups of flour or enough to handle (I use 2 cups whole wheat and 4 cups white). Knead well.
Divide dough in half and either make two small loaves or one double loaf. Let rise in pans once until double in bulk. (This dough does not have to raise in the bowl first.)
Bake at 350 degrees for one hour.