Straight from the Laura Secord cookbook comes this delicious recipe for Porridge Bread. A Maritime favourite I have always called this bread Oatmeal Molasses Bread only to recently discover it’s original name.
My mom made this bread. I would guarantee so did my Grandma. And almost every other Maritime Kitchen houses its own version of this recipe I am sure. However, in my mom’s kitchen she has this well worn, well used, molasses stained, dog eared, slightly faded blessed book of culinary treasures gathered by Laura Secord from kitchens around the community. And within the worn pages lies this recipe for my absolute favourite comfort food, Porridge Bread.
You can serve this bread with anything. Warm with butter is my chosen indulgence but if you want to stick with tradition, then bring on the homemade baked beans. That would be the tried and true winning combination.
The true secret to this recipe is a simple one. Order. Follow the order of adding to the letter. You can swap the Molasses for Honey (my favourite) if you wish but short of that I would not change a thing. Hence me screaming from the rooftops this recipe is not my creation. I have no idea whose it is. I will claim it to simply be the Maritime community as whole deserving this credit.
Meanwhile, lets eat this amazing, dense, rich, omg bread shall we?.
Warning, it makes 3 loaves. I know. Who can eat that much bread? You can. Trust me. But no need to try. Instead:
Freeze the dough after the first rise. Yup. Portion, wrap in plastic wrap, place in ziplock bag and wrap in foil. When you want more, simply remove the formed frozen dough, place in your pan and allow it thaw at room temp. It will rise a bit (not a much as if never frozen but that is OK.) then bake as per instructions. I know, I know…genius. Again, not my idea. Insert the smartest grandma you know and it was hers for sure. I am simply the sharing vessel.