Side Dish: Canada – Nova Scotia, Atlantic Canada – Nova Scotia Brown Bread

Serving Size: 10

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) whole wheat flour
- 1 cup (120 g) rye flour
- 1/2 cup (60 g) yellow cornmeal
- 1/2 cup (45 g) rolled oats
- 1/2 cup (100 g) packed dark brown sugar
- 1 tsp (6 g) fine salt
- 1 1/2 tsp (7 g) baking soda
- 1 tsp (4 g) baking powder
- 1/2 tsp (1 g) ground cinnamon (optional)
- 1/2 cup (120 ml) dark molasses
- 1 1/2 cups (360 ml) buttermilk
- 2 large eggs, approx. 100 g total
- 3 tbsp (45 g) unsalted butter, melted and cooled slightly
- 1/2 cup (75 g) raisins (optional)

Instructions

Short Description:
A dense, slightly sweet brown loaf made with whole wheat and rye flours and enriched with molasses for a deep color and rich flavor. Traditionally served alongside soups, stews, or Atlantic seafood meals.

Regional Notes:
This Nova Scotia variation highlights molasses — a reflection of the province's historical trade and local production — giving the bread its characteristic dark color and sweet, robust flavor. Compared with lighter brown breads elsewhere, this version is heartier, often including rye and cornmeal for texture.

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch (23 x 13 cm) loaf pan and line the bottom with parchment for easier removal.
2. In a large bowl, whisk together whole wheat flour, rye flour, cornmeal, rolled oats, dark brown sugar, salt, baking soda, baking powder, and cinnamon (if using) until evenly combined.
3. In a separate bowl, whisk the molasses with the buttermilk until smooth. Add the eggs and whisk until blended, then whisk in the melted butter.
4. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula just until the dry ingredients are moistened — the batter will be thick. Fold in raisins if using.
5. Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to settle the batter and release any large air pockets.
6. Bake in the preheated oven for 45–55 minutes, or until the top is firm and a toothpick inserted into the center comes out with only a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30 minutes.
7. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing. Serve warm or at room temperature with butter, molasses drizzled, or alongside soups and fish.