Nova Scotia Molasses Brown Bread
A dense, dark yeasted loaf sweetened with molasses and made with a mix of whole wheat and white flour, a Nova Scotia farmhouse baking staple.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Servings
- 16
- Difficulty
- Medium
- Calories
- 160 kcal
Equipment
- •Loaf tins
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 1 g
- carbs
- 32 g
- protein
- 4 g
- calories
- 160
Instructions
- 1
Dissolve the yeast in the warm water with a spoonful of the molasses; let sit until foamy, about 10 minutes.
- 2
Mix the whole wheat flour, plain flour and salt in a large bowl.
- 3
Stir in the yeast mixture, remaining molasses and oil, and bring together into a soft dough.
- 4
Knead for 8-10 minutes until smooth and elastic.
- 5
Place in an oiled bowl, cover and let rise until doubled, about 1 hour.
- 6
Punch down, shape into loaves, place in greased loaf tins, sprinkle with oats if using, and let rise again for 30-40 minutes.
- 7
Bake at 190C (375F) for 35-40 minutes until the loaves sound hollow when tapped.
Chef's tips
Molasses bread browns quickly because of its sugar content, so check the loaves a few minutes before the stated time to avoid over-darkening.
Ingredient substitutions
- whole wheat flour → all whole wheat for a denser, more traditional loaf
Storage
Keeps 4 days wrapped at room temperature, or freeze sliced for up to 2 months.
Reheating
Toast slices or warm briefly in the oven.
Common mistakes to avoid
- •Not letting the dough rise fully before baking
- •Using water that is too hot and kills the yeast
Serving suggestions
Cooked Nova Scotia Molasses Brown Bread?
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