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Nova Scotia Brown Bread - Food Gypsy

Old School, Nova Scotia Brown Bread

When guests would descend for breakfast at the Hillsdale House Inn in Annapolis Royal, Nova Scotia; they would smell fresh bread.  Fresh, Nova Scotia brown bread made with care and attention.

Revised from an old family recipe, passed down from kitchen to kitchen it used to read “a handful” of this or ”a dash of” that… but that can make for uneasy results.  Now modified to fit modern standards, this is a great recipe to cut your teeth on if you’re a bread beginner.

Breadmaking truly is an art.  If you’re a first-timer, don’t give up.  Bread, unlike cakes, needs a great deal of labour to activate the gluten and the yeast and allow it to rise.  The more you knead it, the smaller the bubbles in the bread.  When in doubt, knead it more.  A great way to work out frustrations – you know if you do that kind of thing.

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”  

–Robert Browning

Hillsdale House, 519 St. George Street
Annapolis Royal, Nova Scotia, Canada
Toll Free: 1-877-839-2821


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Old School, Nova Scotia Brown Bread

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  • Author: Cori Horton
  • Total Time: 2 hours 40 minutes
  • Yield: 3 Large Loaves 1x
  • Diet: Vegan


This is a multi-generational Brown Bread recipe, kneaded and baked by countless, hearty Nova Scotians compliments of Val Peterson, formerly of the Hillsdale House Inn, Annapolis Royal, NS. And yes, it’s Vegan.


Units Scale

1 cup bran

2 cups oatmeal

2/3 cups Crisco shortening

4 cups boiling water

1 tablespoon salt

2 tablespoons yeast

2 teaspoons sugar

1 cup warm water

1 cup molasses

10 1/2 to 11 1/2 cups (all purpose) flour


  1. In a large bowl, add bran, oatmeal and shortening. Add 4 cups boiling water and stir.  Allow to stand for ten minutes. (The boiling water will melt the shortening, no need to melt beforehand)
  2. After 10 minutes proof the yeast; in a small bowl combine 2 tablespoons yeast, 2 teaspoons sugar, and one cup of warm water. Allow to stand 10 minutes to proof.
  3. Add to bran mixture, one cup of molasses, stir, then add the yeast mixture and stir.
  4. Knead in 10 ½ to 11 ½ cups of flour, move onto floured surface as required and knead until dough feels firm “like a baby’s bottom”. (This term has been used with this recipe, dating back 50+ years. Bread and babies have changed very little.)
  5. Let rise in a warm, dry spot until double in size
  6. Divide and move to greased/prepared bread pans (makes 3 large-sized loaves).
  7. Let rise again in pans and bake at 350⁰F (180⁰C) for 40 minutes until golden brown.
  8. Remove from oven and cool before turning out of pans.
  • Prep Time: 2 hours
  • Cook Time: 40 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: North American

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.

This Post Has 3 Comments

    1. Hi Britt,
      Excellent question, as it appeared to be missed as an ingredient in that first step. The recipe is now corrected.

      Thanks for your note so we could fix the issue!
      Bake well, be well!

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