Clay Bake Oven Brown Bread

This is Anna’s version of an old Nova Scotia recipe.

August 15, 2013 | | Breads | Food | FOOD Autumn - Winter 2013 | Recipes

Clay Bake Oven Brown Bread

Recipe submitted by: Anna Hobbs


Makes 2 loaves




  • 2 cups boiling water
  • 1 cup rolled oats
  • 4 tsp sugar
  • 1 pkg yeast
  • ½ cup molasses
  • 1 tbsp shortening, melted
  • 2 tsp salt
  • 5 cups all-purpose flour


  1. In large bowl, pour boiling water over rolled oats. Cover and let stand 1 hour.
  2. Dissolve 1 tsp sugar in ½ cup lukewarm water. Sprinkle in yeast. Let stand for 10 minutes or until frothy. Stir yeast mixture, molasses, shortening, salt and remaining 3 tsp sugar into rolled oats. Stir well to combine.
  3. Stir in flour. Turn dough onto a lightly floured surface and knead for 5 to 10 minutes or until smooth and elastic. Transfer to a large greased bowl. Cover with a damp cloth and allow to rise in a warm, draft-free location until doubled in bulk, about 2 hours.
  4. Build fire in bake oven, allowing about 2 hours for oven to heat and wood to burn down.
  5. Punch down dough. Divide into 2 equal pieces. Shape each piece into a loaf. Place each loaf into a well-greased loaf pan. Cover with a damp cloth and allow to rise until double in size, about 45 minutes.
  6. Bake for about 40 minutes. Remove from pan to cooling rack immediately. Brush top with butter. Wait – if you can – until it has cooled to eat.
  7. (If using a conventional oven, bake at 350ºF for 45 minutes.)

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