Nova Scotia Oatmeal Bread Food

OLD SCHOOL, NOVA SCOTIA BROWN BREAD

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 MOLASSES BREAD {NOVA SCOTIA BROWN BREAD}

Steps:

• In a heatproof bowl, add the boiling water to the rolled oats and let stand 1 hour.
• Add molasses, salt, butter, and with warm water and mix.
• Lastly add flour with yeast and mix thoroughly to distribute the yeast evenly.
• Let rise all day or overnight... until doubled in size.
• Beat thoroughly and put into two greased bread pans and then let rise again for 30min.
• Bake in a hot oven (425°) for 10 minutes then reduce heat to 350° and bake 35 minutes more.
• Resist the urge to cut into the loaf and drench in butter.

NOVA SCOTIA OATMEAL BREAD

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.

NOVA SCOTIA OATMEAL ROLLS

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.

NOVA SCOTIA OATCAKES

Steps:

• Preheat an oven to 375 F. In a large bowl, combine the oats, flour, sugar, salt, and baking soda. Add the shortening or butter and use 2 knives, a large fork, or your fingers to work the fat into the dry ingredients.
• Pour in the hot water and stir until everything comes together into a thick, sticky dough.
• You can roll the dough out on a well-floured surface, cut it into shapes, and set them on a large baking sheet. Or keep things simple and simply press the dough into an even 1/4-inch layer on a baking sheet. Score this large "cake" into smaller pieces: Use a knife to cut the dough into squares or rectangles or whatever shapes you like, but don't bother to separate the pieces; the pieces will bake back together but be easy to cut or break along that original cut line.
• Bake until golden, about 12 minutes. You can take them out now for chewier oatcakes or reduce the oven temperature to 325 F and bake until lightly browned, about 10 more minutes, for crisper oatcakes.
• When they have finished baking, if you've cut them into shapes, let them cool; if you've scored them, cut them apart while warm so they cool into squares (or rectangles or triangles or whatever you've cut them into).
• Serve and enjoy.

NOVA SCOTIA OATCAKES

Steps:

• Preheat oven to 400 degrees and line baking sheet with parchment paper.
• Dissolve baking soda in hot water (add a little more water if needed).
• Combine dry ingredients with butter, then add dissolved baking soda.
• Mold into a dough ball, then press it out onto a baking sheet. You can roll it out with a dough pin to make it thin as you want it to be (I recommend about 1/4 inch thick.)
• Cover and chill for 10-15 minutes to firm up the dough, then remove the oatcakes and score down the middle and across to make 8-10 squares (you'll use these lines for clean cuts after it's done baking).
• Bake for 12-15 minutes until they are golden brown. They should be crisp and crunchy, not chewy.
• Separate the cakes along the score lines with a thin knife and then allow them to cool.
• Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a long road trip.

CLASSIC OAT BANNOCK BREAD RECIPE

Steps:

• Serve and enjoy!

LAHAVE BAKERY OATCAKES

Steps:

• Preheat oven to 350F (If you heat the oven at 400F, you could bake them for 12-14 minutes)
• Combine all dry ingredients in a large bowl
• Cut in butter with pastry blender
• Slowly add water until mixture just begins to hold together
• Divide dough into two portions
• On a large surface, roll dough into 10 x 12 inch rectangle ¼ inch thick
• Generously cover the top with extra rolled oats; roll or pat them firmly into the surface of the dough
• Cut into 2x4 inch cakes; place on parchment covered cookie sheet
• Bake for 12-14 minutes, or until golden (possibly go 16-18 minutes)
• Place on cooling rack and store in an airtight container