Muriel Swetnam used to bake this unbelievable bread the old-fashioned, Nova Scotian way: using huge recycled coffee cans for the actual baking.  She would sell it at church bake sales and I remember one day, she popped over to the house with a few loaves which we devoured in one evening.  Eat it warm with real butter.  Here’s Muriel’s Famous Brown Bread recipe.
Muriel’s Famous Brown Bread

2 c. rolled oats
1/2 c. cornmeal
1 c. All-Bran Cereal
1 large T. shortening
1 large T. salt
4 c. boling water
1 package dry yeast
1 c. lukewarm water
1 c. molasses
6 c. flour

Mix rolled oats, cornmeal, All-Bran, shortening, salt and hot water.  Let cool.  Soak yeast in warm water.  Add rolled oats mixture when it is cool, plus molasses.  Stir well and add enough flour to make dough stiff (about 6 cups).  Let rise until double.  Put in greased pans (loaf or coffee) and let rise again.  Bake at 350 degrees for 1 hour.