Methodist or Wesleyan Bread

Methodist or Wesleyan Bread

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Gordon 1

"This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg."
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4 h 45 m servings 246 cals
Serving size has been adjusted!

Original recipe yields 32 servings



  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
  2. Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
  3. Punch down, and allow to rise again until doubled in bulk, another hour.
  4. Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.


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This bread is really just delicious. I substituted honey for the sugar, and butter for the shortening and it came out great. You lose the refined sugar and the trans fats that way. It's a real...

This was a very good, flavorful raisin bread. I adjusted the amount to yield one loaf to see if we were going to like it (you can do this by clicking on Change Settings above the list of ingred...

very large heavier bread. It was okay, but just bread.

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