Maritime Molasses Brown Bread

Maritime Molasses Brown Bread
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 121.3
  • Total Fat: 1.6 g
  • Cholesterol: 2.5 mg
  • Sodium: 203.9 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Maritime Molasses Brown Bread calories by ingredient
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Introduction

The entire world thinks that brown bread is supposed to be steamed. Well not where I come from… the Maritimes. The steamed variety is called Boston Brown Bread.

Brown Bread is the love interest of Molasses Baked Beans. They are inseparable in many people's minds – mine included. Brown Bread is wonderful while still warm from the oven, and it also toasts extremely well.
The entire world thinks that brown bread is supposed to be steamed. Well not where I come from… the Maritimes. The steamed variety is called Boston Brown Bread.

Brown Bread is the love interest of Molasses Baked Beans. They are inseparable in many people's minds – mine included. Brown Bread is wonderful while still warm from the oven, and it also toasts extremely well.

Number of Servings: 24

Ingredients

    3 tsp active dry yeast
    1-1/2 cup warm water (110°F to 115°F)
    2 tbsp butter
    2 tbsp brown sugar
    2 tsp of salt
    1/2 cup molasses
    1 cup “quick” rolled oats
    4 to 5 cups of flour

Tips

Makes 1 large loaf or 24 rolls


Directions

1. Melt the butter and let cool slightly.
2. Proof the yeast in the warm water until creamy.
3. Add the butter, sugar, molasses and salt to yeast and mix well.
4. Place the liquid in a large mixing bowl. Then add 3 cups of the flour and 1 cup of rolled oats and mix well.
5. Add only enough of the remaining flour to make a soft dough. This may take the additional two, it may not. It depends on the moisture content in the flour.
6. Knead until smooth, about 5-10 minutes. The dough should be soft and still feel “moist” but doesn’t stick to your hands. Kneading develops the gluten so don’t do this step half heartedly.
7. Place the dough in a greased bowl. Cover with plastic wrap and a towel and place in a warm spot. Let rise until the dough doubles in size, about 2 hours.
8. Grease a 6x10 loaf pan.
9. Divide the dough into 2 or 3 balls and place side by side in the pan and allow to rise approximately 1 hour.
10. Preheat the oven to 350°F. Just before putting the loaf in the oven throw 1/2 cup of water on the bottom of the hot oven and close the door. This makes the moist environment necessary to help the bread rise in the oven.
11. Bake the loaf in the centre of the oven until it sounds hollow when tapped with your fingers. For me that was 50 minutes
12. Remove from the oven and let sit in the pan 10 minutes. Then remove the loaf to a rack to finish cooling.



Serving Size: makes 1 loaf with approximately 20 thin slices

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