top of page

Nathaniel's Grandma's Old-Fashioned Porridge Bread

Makes: 4 loaves

Ready in: 2.5 hours

Last month, in honour of African Heritage Month, we cooked an African Nova Scotian-themed dinner. Nathaniel, sous chef here at The North Grove, shared his Grandma's delicious Old-Fashioned Porridge Bread Recipe with us so we can enjoy it at home!


  • 3 cups boiling water

  • 2 cups rolled oats

  • ¼ cup shortening

  • 2 teaspoons sugar

  • 2 packs of active dry yeast

  • ⅔ cup table molasses

  • 4 teaspoons salt

  • 2½ cups all-purpose flour

  • 5½ - 6 cups all-purpose flour


  1. Pour 3 cups boiling water over 2 cups rolled oats and ¼ cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally.

  2. In a separate bowl, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100° F). Over this, sprinkle 2 packs active dry yeast and let it sit for 10 minutes.

  3. After 10 minutes, stir the yeast mixture briskly with a fork.

  4. Add the molasses and salt to the partially cooled rolled oat mixture (from step 1). Let it cool until it is lukewarm.

  5. Add the softened yeast (from step 3) to the lukewarm rolled oat mixture. Stir.

  6. Beat in 2½ cups all purpose flour by hand or with an electric mixer

  7. Gradually beat in with a spoon an additional 5½ to 6 cups of all-purpose flour. Work in the last of flour with a rotating motion of the hand.

  8. Turn dough onto a floured surface and knead for 8 to 10 minutes.

  9. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface.

  10. Cover with a damp cloth and let rise until doubled (about 1 ¼ hours). Keep in a warm place.

  11. Punch down and shape into 4 loaves. Place in greased 8½ × 4½-inch loaf pans, grease tops slightly, cover and let rise again until doubled (about 1 hour)

  12. For loaves, bake at 400°F for 30 to 35 minutes. For rolls, bake at 400°F for about 45 minutes (or until internal temperature reaches 400°F)

If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at


bottom of page