Blomidon Inn Brown Bread
A signature offering from the Blomidon Inn, this molasses oat bread captures the warmth and simplicity of traditional Nova Scotian baking. Its rich aroma, soft texture, and subtle sweetness make it a comforting addition to any meal. Share it fresh from the oven with a slab of butter or savour it throughout the week.
Ingredients
| 1 cup | Oats |
| 1/2 cup | Cornmeal |
| 1 3/4 cup | Molasses |
| 1/2 tsp | Salt |
| 2 cups | Hot Water |
| 1 cup | Warm Water |
| 1/4 cup | Shortening |
| 7 cups | Flour |
| 3 tbsp | Yeast |
| 1/2 tbsp | Sugar |
Instructions
1. In a bowl, combine oats, cornmeal, molasses, salt, hot water, and shortening. Stir and let cool to lukewarm temperature.
2. In a mixing bowl, add warm water, yeast, and sugar. Let yeast soften until slightly foamy and stir to ensure all yeast is properly dispersed.
3. Add the cooled first mixture to the yeast mixture and mix at speed # 1 until homogeneous..
4. Turn off mixer and add about half of the flour to make a firm but not dry or sticky dough. (The quantity of flour depends upon the temperature of the mixture. The best method is to add the first half, then turn on the mixer (Speed #1) and mix until uniform).
5. Then, slowly add enough of the remaining flour until there is a good dough mass in the mixer. A good dough mass is one that comes clean from the mixer walls but is not dry.
6. Knead the dough for an additional 3-5 minutes until the flour has been worked in uniformly and the dough is more elastic.
7. Separate the dough into two portions and shape into bread pans. Use a nonstick spray on the bread pans and lightly on the dough to prevent sticking.
8. Let rise until the dough mass forms good loaves in the pan (about an inch above the pan). This typically takes about 1 – 1 ¼ hours.
9. Bake at 350°F for 25–30 minutes, or until the loaves sound hollow when tapped.
10. Remove from pans, cool slightly, and enjoy! Top with butter or local jam.
Local Source Guide
Butter: Masstown Creamery
Jam: Helen B’s Preserves, Tangled Garden
Credits
Recipe provided by Blomidon Inn
Photography by Crissie Brenton – @phototypehfx
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Want to try the bread receipt
What loaf pan size is recommended?
Just would like to know how much warm water to mix with the yeast and sugar. It doesn’t say. Thanks
Hi Colleen – 1 cup of warm water.