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.
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 ½ to 11 ½ cups (all purpose) flour
- In large bowl, add bran, oatmeal. 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)
- 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.
- Add to bran mixture, one cup of molasses, stir, then add the yeast mixture and stir.
- 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.)
- Let rise in a warm, dry spot until double in size
- Divide and move to greased/prepared bread pans (makes 3 large sized loafs).
- Let rise again in pans and bake at 350⁰F (180⁰C) for 40 minutes until golden brown.
- Remove from oven and cool before turning out of pans.
- Category: Bread
- Method: Baking
- Cuisine: North American
Keywords: Brown Bread, Nova Scotia Brown Bread