In Nova Scotia, Canada, it's a long standing tradition to eat baked beans and brown bread on Saturdays, though some folks do it on Sundays.

This ultra moist yeast bread consists of lard, oats, molasses, wheat bran and flour for it's main components.

Scroll to the bottom for recipe

I have a small baking business, with a store on my front lawn, and I also provide my baking to two other stores in the community.

I make pretty large batches sometimes and couldn't live without my 20 quart mixer.

My BFF

Tourist season is over, and it's a bit quieter now, so I'm only making 10 loaves today.

I start by boiling water and adding it to lard, salt, oats and wheat bran.

After 10 minutes of soaking I proof my yeast.

Once the yeast is bubbly I add it to the mixer with molasses.

Now it's time to start adding the flour. I use all purpose.

I continue to add flour until the dough is smooth as a baby's bottom ☺️

Keep adding flour ... Until it's perfect.

Next I transfer it to a greased bowl and cover with plastic wrap. I keep it in a warm place until it has doubled in size.

That should do er!

I grease 10 bread pans and get out my scale.

I make 600 gram loaves and sell them for $6 CDN (about $1 USD with our currency these days lmaooo jk...kinda...).

I form my loaves, put them in the pans, and cover with plastic wrap again letting them double in size.

Voila!

I preheat my ovens to 365F (should be 350 but you know how ovens are 😅). They bake for 32 minutes.

A very important step at the end is to brush them with butter when they first get out of the oven.

Don't you just love how they glisten?

Let cool for 30 minutes, slice, slather with butter, and enjoy! 👩‍🍳

Everyone will be happy with their brown bread tomorrow I'm sure 😃 Soooo good!

Nova Scotia Brown Bread

• Makes 48 rolls or 6, 600 gram loaves

Ingredients

• 1 cup wheat bran
• 2 cups instant oats
• 2/3 cup lard
• 4 cups boiling water
• 1 & 1/2 TBSP salt
• 2 TBSP yeast
• 2 tsp sugar
• 1 cup warm water
• 1 & 1/2 cups molasses
• 10-12 cups all purpose flour
• 1 tsp butter

Directions

• Combine bran, oats, lard, salt and boiling water in a large bowl or mixer

• After 10 minutes of soaking oats & bran, proof yeast by mixing yeast, sugar and warm water in a separate bowl

• Once yeast is bubbly add it to your oats & bran mixture

• Add molasses and mix well

• Add flour slowly while mixing until it becomes a shaggy dough

• Turn out onto a floured surface and knead until dough is smooth and supple

• Place dough in a greased bowl and let rise until it has doubled in size

• Punch down and make 48 rolls or 6, 600 gram loaves in greased bread pans

• Allow to double in size

• Heat oven to 350F and bake for 20 minutes for rolls or 30 minutes for loaves

• When rolls or loaves are out of the oven brush tops with butter