Oatmeal Brown Bread: A Classic Canadian Tradition with a Nutritious Twist
Oatmeal Brown Bread: A Classic Canadian Tradition with a Nutritious Twist
This traditional Canadian Oatmeal Brown Bread, inspired by The Laura Secord Canadian Cookbook, is a cherished recipe in my family. It’s a star at our family Sugar Shack, where maple syrup season brings friends and loved ones together. This bread’s rich, dark molasses flavor pairs beautifully with the nutty undertones of spelt flour, while oats lend it a wholesome texture.
Whether served at breakfast, as an afternoon snack, or fresh from the oven at the Sugar Shack, this bread has earned its place in our hearts. A slice spread with honey, jam, or peanut butter is pure comfort—and its nutritional benefits are just a bonus. Perfectly dense, slightly sweet, and packed with flavor, it’s a recipe I’m proud to share with you.
Why You’ll Love This Recipe
A Canadian Classic:
This bread brings the authentic taste of Canada’s culinary heritage, inspired by traditions from Sugar Shacks where maple syrup magic happens. It’s a recipe steeped in history and family gatherings.Wholesome Goodness:
Made with spelt flour, whole wheat flour, and oats, this bread is as nutritious as it is delicious. It contains no refined sugar—just the natural sweetness of molasses.Rich, Complex Flavor:
The combination of dark molasses and spelt flour creates a deep, caramel-like taste with a hint of nuttiness. Each slice is a perfect balance of flavor and texture.Versatile and Satisfying:
Whether enjoyed fresh out of the oven, toasted with your favorite spread, or as an accompaniment to soups, baked beans, or omelets, this bread fits every meal or occasion.Simple Yet Rewarding:
Despite its impressive flavor and texture, this recipe is straightforward to make, with clear steps and everyday ingredients you likely have on hand.Perfect for Sharing:
This recipe makes three loaves—plenty to share with friends, bring to gatherings, or freeze for later. Its rustic charm always draws compliments!
Ingredients:
1 cup rolled oats
2 teaspoons salt
3 tablespoons butter
2 cups boiling water
2 teaspoons sugar
½ cup lukewarm water (101°–115°F)
2 packets (or 2 tablespoons) active dry yeast
½ cup molasses
1 cup whole wheat flour
2 cups spelt flour
4 ½–5 cups unbleached flour
Instructions:
Prepare the Oat Mixture:
In a medium mixing bowl, combine the oats, salt, and butter. Pour the boiling water over the mixture and stir carefully. Let it cool to lukewarm, stirring every 5 minutes. (To speed up the cooling, place the bowl in the fridge for about 15 minutes, stirring well at 5-minute intervals.)
Bloom the Yeast:
In a large mixing bowl, pour the lukewarm water. Sprinkle the yeast and sugar over the water, gently stirring with a wooden spoon. Let it sit for 5–10 minutes until foamy and activated.
Combine Wet Ingredients:
Once the oat mixture has cooled to lukewarm, pour it into the large bowl with the yeast mixture. Add the molasses and stir until combined.
Mix in the Flours:
Stir in the whole wheat and spelt flours, beating the mixture for about 3 minutes.
Switch to a dough hook or wooden spoon, and gradually add 2 cups of unbleached flour. Mix until incorporated, then add another 2 cups. Slowly add the final cup of flour as needed, ensuring the dough is smooth, elastic, and non-sticky. (When pressed lightly, the dough should spring back without sticking to your fingers.)
Knead the Dough:
Knead the dough with the dough hook for 3–4 minutes, or by hand on a floured surface for 6–8 minutes.
First Rise:
Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover with plastic wrap, a damp dish towel, or a clean shower cap. Let it rise until doubled in size, about 1 ½ hours.
Shape the Loaves:
7. Punch down the dough and divide it into three equal portions. Let the portions rest for 10 minutes to make handling easier.
8. Lightly grease three 9x5x3-inch bread pans and sprinkle them with cornmeal. Shape each portion into a 9-inch roll and place them into the prepared pans.
9. Second Rise:
Cover the pans and let the dough rise again until doubled in size, about 1 hour.
10. Bake the Bread:
Preheat your oven to 375°F. Once the loaves have risen, bake them for 45–55 minutes, until the tops are golden brown and the bread sounds hollow when tapped.
11. Cool and Serve:
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Carefully turn the loaves out onto their sides and let them cool completely on a wire rack.
12. Bake the Bread:
Preheat your oven to 375°F. Once the loaves have risen, bake them for 45–55 minutes, until the tops are golden brown and the bread sounds hollow when tapped.
13. Cool and Serve:
Remove the loaves from the oven and let them cool in the pans for 10 minutes. Carefully turn the loaves out onto their sides and let them cool completely on a wire rack.
Serving Suggestions:
This wholesome bread pairs perfectly with baked beans, omelets, or as hearty toast topped with honey, jam, or peanut butter. With no refined sugar, it’s as nourishing as it is delicious.
Oatmeal Brown Bread: A Classic Canadian Tradition with a Nutritious Twist
Ingredients
- 1 cup rolled oats
- 2 teaspoons salt
- 3 tablespoons butter
- 2 cups boiling water
- 2 teaspoons sugar
- ½ cup lukewarm water (101°–115°F)
- 2 packets (or 2 tablespoons) active dry yeast
- ½ cup molasses
- 1 cup whole wheat flour
- 2 cups spelt flour
- 4 ½– 5 cups unbleached flour
Instructions
- Prepare the Oat Mixture:
- In a medium mixing bowl, combine the oats, salt, and butter. Pour the boiling water over the mixture and stir carefully. Let it cool to lukewarm, stirring every 5 minutes. (To speed up the cooling, place the bowl in the fridge for about 15 minutes, stirring well at 5-minute intervals.)
- Bloom the Yeast:
- In a large mixing bowl, pour the lukewarm water. Sprinkle the yeast and sugar over the water, gently stirring with a wooden spoon. Let it sit for 5–10 minutes until foamy and activated.
- Combine Wet Ingredients:
- Once the oat mixture has cooled to lukewarm, pour it into the large bowl with the yeast mixture. Add the molasses and stir until combined.
- Mix in the Flours:
- Stir in the whole wheat and spelt flours, beating the mixture for about 3 minutes.
- Switch to a dough hook or wooden spoon, and gradually add 2 cups of unbleached flour. Mix until incorporated, then add another 2 cups. Slowly add the final cup of flour as needed, ensuring the dough is smooth, elastic, and non-sticky. (When pressed lightly, the dough should spring back without sticking to your fingers.)
- Knead the Dough:
- Knead the dough with the dough hook for 3–4 minutes, or by hand on a floured surface for 6–8 minutes.
- First Rise:
- Place the dough in a lightly greased bowl, turning it once to coat all sides. Cover with plastic wrap, a damp dish towel, or a clean shower cap. Let it rise until doubled in size, about 1 ½ hours.
- Shape the Loaves:
- Punch down the dough and divide it into three equal portions. Let the portions rest for 10 minutes to make handling easier.
- Lightly grease three 9x5x3-inch bread pans and sprinkle them with cornmeal. Shape each portion into a 9-inch roll and place them into the prepared pans.
- Second Rise:
- Cover the pans and let the dough rise again until doubled in size, about 1 hour.
- Bake the Bread:
- Preheat your oven to 375°F. Once the loaves have risen, bake them for 45–55 minutes, until the tops are golden brown and the bread sounds hollow when tapped.
- Cool and Serve:
- Remove the loaves from the oven and let them cool in the pans for 10 minutes. Carefully turn the loaves out onto their sides and let them cool completely on a wire rack.
Notes
Serving Suggestions:
This wholesome bread pairs perfectly with baked beans, omelets, or as hearty toast topped with honey, jam, or peanut butter. With no refined sugar, it’s as nourishing as it is delicious.
