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Sugar Shack Oatmeal Brown Bread With Molasses

Sugar Shack Oatmeal Brown Bread With Molasses

(I have adapted this recipe from the The Laura Secord’s Canadian Cook Book)

I have made this bread for many occasions, and many times just to feed my family.

When I make it at the Family Sugar Shack is when it gets rave reviews of course, my own family simply used to having it.

It is a dark bread, heavy and very tasty, the dark molasses adds a caramel taste to it, the oats the perfect texture, by using spelt flour, I add a kick of nutritional value to it and a double whammy of flavor as spelt flour does have great flavor to it.
I feel no shame in eating it at any time, one slice of this bread does the trick for sure in the morning lathered with honey, a good jam or peanut butter. Yum!

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1 c. rolled oats

2 tsp. salt

3 tbsp. butter

2 c. boiling water

2 tsp. sugar

½ c. lukewarm water (app. 101 °- 115° F)

2 packets or 2 tbsp. active dry yeast

½ c. molasses

1 c. whole wheat flour

2 c. spelt flour

4 ½ to 5 c. unbleached flour


In a medium mixing bowl, place the oats, salt and butter. Pour the boiling water over it and stir carefully. Cool to lukewarm. (I place it in the fridge for 15 minutes, stirring it well after each 5-minute increment

In the meantime, place the lukewarm water in your large mixing bowl, sprinkle the yeast over the water, then the sugar, using a wooden spoon, stir gently and let it bloom.

When the oat mixture has been cooled to lukewarm, pour it over the yeast mixture in the large bowl. Add the molasses and stir. Add the whole-wheat and spelt flour, beat for 3 minutes. Change your beater to the dough hook, or add using a wooden spoon, add 2 cups flour, once incorporated, add another two cups. Add the last cup of flour slowly, you want a smooth, non-sticky dough, if you press your fingers in, it pops back without sticking.

Once your flour is all added, continue using the dough hook for 3-4 minutes or knead by hand for 6-8 minutes.

Placed in a lightly greased bowl and turn once, cover with plastic wrap, a damp dish towel or a clean, new shower cap. Let it rise till double, about 1 hour and a half. 

Punch down, separate into 3 portions, let it rest 10 minutes for easier handling.

Lightly grease 9x5x3-inch bread pans, sprinkle with cornmeal.

Form each portion into 9-inch-long roll and place into the pans. Let it rise till at least double, about 1 hour.

Preheat the oven to 375°F.

Once ready, bake for 45 to 55 minutes.

Remove from oven and cool for 10 minutes, remove the loaves from the pans and set on their sides to cool completely.

I serve this bread with baked beans, omelets and as toast. There is no wrong way to eat this bread, it contains no refined sugar, so yay for that. 

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