OLD SCHOOL, NOVA SCOTIA BROWN BREAD
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.
Provided by Cori Horton
Categories Bread
Time 2h40m
Number Of Ingredients 10
Steps:
- 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.
NOVA SCOTIA OATMEAL BREAD
Make and share this Nova Scotia Oatmeal Bread recipe from Food.com.
Provided by Northern_Reflectionz
Categories Yeast Breads
Time 5h20m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Pour boiling water over the oats.
- Add butter or marg.
- Stir and allow to stand until cool.
- Add molasses and salt.
- Dissolve yeast and ginger in 1/2 cup warm water. Let stand 10 minutes.
- Add to oatmeal mixture, mixing well.
- Add whole wheat flour and wheat germ slowly, mixing well after each addition.
- Add enough white flour to make a stiff dough.
- Turn out onto a floured board and kneat until smooth and satiny.
- Place in a greased bowl.
- Cover and let stand til double in bulk (about one hour).
- Shape into 2 loaves and place in greased bread pans.
- Cover and let rise til double (about an hour).
- Bake 350F 50-60 minute until well browned.
- Unmold and cool on a rack.
OLD-FASHIONED BROWN BREAD
This chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. -Patricia Donnelly, Kings Landing, New Brunswick
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, pour boiling water over oats. Stir in butter and molasses. Let stand until mixture cools to 120°-130°, stirring occasionally., In another bowl, combine 3-1/2 cups flour, yeast and salt. Beat in oat mixture until blended. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Meanwhile, preheat oven to 375°. Bake 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 170mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
NOVA SCOTIA OATMEAL ROLLS
By The Canadian Living Test Kitchen The dough is enough to make a dozen moist, nutty-flavored rolls or two delicious loaves of bread. Prep and Cooking time does not include rise time.
Provided by Benthe Danish
Categories Yeast Breads
Time 1h5m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- In small bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
- Meanwhile, in large bowl, stir together remaining sugar, boiling water, rolled oats, butter and salt
- Till sugar is dissolved and butter is melted.
- Let cool to lukewarm.
- Stir in yeast mixture and eggs.
- With electric mixer, beat in 2 cups (500 ml) of the all-purpose flour and whole wheat flour.
- With wooden spoon, stir in enough of the remaining all-purpose flour to make soft dough.
- Turn out dough onto lightly floured surface;
- Knead until smooth and elastic, 8 to 10 minutes, adding enough of the remaining flour as necessary.
- Place in greased bowl, turning to grease all over.
- Cover with plastic wrap;
- Let rise in warm draft-free place until doubled in bulk, about 1 hour.
- Punch down dough; turn out onto lightly floured surface.
- Divide into 12 portions.
- Shape each into ball, stretching and pinching dough underneath to make tops smooth.
- Place 2 inches (5 cm) apart on greased baking sheets.
- Cover and let rise until doubled in bulk, 30 to 45 minutes.
- Topping: Brush with beaten egg; sprinkle with rolled oats.
- Bake in centre of 375°F ( 190°C) oven until roll sounds hollow when tapped on bottom, about 30 minutes. Remove from pans;
- Let cool on racks.
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