Shediac Brown Bread

Adriana Pacheco

Included in our book Cooking With Anne of Green Gables: Recipes From Edwardian Kitchens, this is a maritime-inspired recipe that we know Anne would have loved.

Prep Time:

15 minutes

Freeze Time:

Cook Time:

2 hours

Total Time:

2 hours and 15 minutes

Serving Size:

Inspired By:

Cooking With Anne of Green Gables: Recipes From Edwardian Kitchens


1 cup all-purpose flour

1 cup whole wheat flour

1 cup cornmeal

¾ cup molasses

1 cup raisins (optional)

1 ¼ cups water

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoons salt

2 tablespoons brown sugar

2 tablespoons shortening, melted


Thoroughly grease two 3 ½ cup (28-oz) baking tins.

Sift flour, salt, baking powder, and baking soda together.

Stir in cornmeal, flour, and sugar.

Beat the molasses, water, and shortening together.

Add the liquids to the dry ingredients and stir until combined (the batter will be lumpy).

Stir in 1 cup of raisins, if desired.

Fill tins 2/3 of the way full. Cover with wax paper and foil and tie securely.

Steam for 2 hours on a rack in a pan with water to half the height of the tins.

Unmold and slice and serve warm or cold, covered with butter.

Makes 2 to 3 loaves.



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