Quebec Brown Bread
Submitted by PaddyL on December 02, 2007 at 3:45 pm

Another recipe from The Great Canadian Bread Book by Janice Murray Gill, with her permission to post. This bread has a lovely molasses flavour.

2 tbsp. dried yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup cold water
1 cup scalded milk
1/3 cup molasses
1/3 cup shortening or lard (I use veg. oil.)
1-1/2 tbsp. salt (I use 1 tbsp.)
5 cups whole wheat flour
2-1/2 cups all-purpose flour

Proof the yeast with the sugar in the lukewarm water. Combine shortening, molasses, and salt in large bowl and pour scalded milk over. Stir to melt fat. Add cold water. Check temperature and add yeast mixture.

Mix the flours together, holding back a little white flour for kneading. Beat mixed flours into liquids until dough is too stiff to beat and cleans the sides of the bowl. Turn out onto board and knead well, adding enough flour to make a soft dough. Continue kneading until elastic, adding more flour if necessary. Place in greased bowl; cover and leave to rise till double.

Punch down, shape into two loaves and place in greased loaf pans. Cover with a tea towel and let rise till double or perhaps just a little more.

Bake in preheated 400F. oven for 30 minutes. Turn out, brush with melted butter, and cool on racks.