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Janet Sketchley's Oatmeal Brown Bread

Janet Sketchley lives in Atlantic Canada, where she writes Christian suspense novels and blogs about faith and books. She loves Jesus and her family, and enjoys reading, worship music, and tea. You can find Janet online at janetsketchley.ca, and fans of Christian suspense are invited to join her writing journey through her monthly newsletter: bit.ly/JanetSketchleyNews.

Janet's Latest Book Release: Without Proof

"Asking questions could cost your life." 

Two years after the plane crash that killed her fiancé, Amy Silver has fallen for his best friend, artist Michael Stratton. When a local reporter claims the small aircraft may have been sabotaged, it reopens Amy's grief.

Anonymous warnings and threats are Amy's only proof that the tragedy was deliberate, and she has nowhere to turn. The authorities don't believe her, God is not an option, and Michael's protection is starting to feel like a cage. 

How will Amy find the truth? Michael's feisty great-aunt and the dead man's university-student sister are the other key players in this Christian romantic suspense set in Nova Scotia, Canada. Buy the book HERE.


Janet's Recipe for Oatmeal Brown Bread

Both of my grandmothers were good cooks, but with Grammie W, if I wanted a recipe I had to watch her in action and take notes. Even then, it wouldn't turn out as well as when she made it. I've managed a good adaptation of her oatmeal brown bread recipe for my bread maker, though. Each novel in my Redemption's Edge series has a recipe that's significant to one of the characters. For Without Proof, it's Aunt Bay's brown bread, which is suspiciously like my adaptation of Grammie W's...

1 cup (250 mL) water
½ cup (100 mL) reduced-sugar molasses (or the regular kind, if you prefer)
¼ cup (30 mL) shortening or margarine (I use margarine)
1 ¼ cup (310 mL) oatmeal (quick oats, not the instant ones)
2 ½ cups (625 mL) flour
1 teaspoon (5 mL) salt
2 teaspoon (10 mL) quick-rise yeast

Add ingredients to bread machine in order listed, placing yeast into a well in the dry ingredients. Bake on whole-wheat setting.

Conventional oven: It's been so long since I've attempted bread in the actual oven that I don't remember when and how long to do the kneading. Checking recipe books tells me the oven temperature should be 375°F (190°C) with a bake time between 25 and 40 minutes. If you do it in the oven, Grammie's trick was to brush the tops of the loaves with butter while they were still hot.