There’s nothing like home made from the oven bread. I have a bread maker that I use often, this bread though is an old family recipe that I haven’t figured out how to translate to bread machine. On the other hand, sometimes it’s just fun to punch and roll out tension on a floured kitchen table with a big ball of dough.
About this bread: New Brunswick brown bread is a little bit like Boston brown bread but somewhat lighter. I have never found it anywhere other than here in New Brunswick, and it is even difficult to find to buy it so I’m sharing a recipe that my mother-in-law literally dictated off the top of her head one summer evening at the cottage while she made her own loaves.
So far the last five or six times I’ve made this recipe it’s worked perfectly so my little fine tuning seems to have worked. Try it yourself and you just may be like me, making it faithfully at least once a week. It’s our little New Brunswick pleasure 🙂
1 1/2 cups boiling water
1 cup old fashioned oats
2 tablespoons shortening
2 teaspoons salt
Yeast and bread:
1 package (1/4 oz = 2 1/4 teaspoons) active dry yeast
3/4 cups warm water (110 to 115 degrees F)
1/2 teaspoons sugar
1/4 cup molasses
1/4 cup brown sugar
4 3/4 to 5 1/4 cups all purpose flour
melted butter or margarine (optional)
Combine the 1st four ingredients (water, oats, shortening, salt) in a medium sized mixing bowl. Cool to 110 to 115 (to me that’s just a bit warm on the inside of the wrist). In a large mixing bowl, dissolve yeast in warm water. Sprinkle with sugar. Add molasses, brown sugar, oat mixture and 3 cups flour. Mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a large greased mixing bowl. Turn once to grease top. Cover and let rise in a warm place until doubled, about an hour. Punch down dough. Divide in half; shape into loaves. Place in 2 greased 9x5x3 loaf pans. Cover and let rise until doubled, about 30 – 45 minutes. Bake at 375 degrees until golden brown, about 30-35 minutes. Remove from pans and cool on wire racks. If desired, brush with butter. Yield: 2 loaves.