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Hudson Bay Bread

This is based on a recipe from Sommers Canoe Base with some added preparation notes. This may or may not match with the way they make it.
  • 2 cups butter (1 pound)
  • 2 cups white sugar
  • 1/3 cup honey
  • 1/3 cup light corn syrup
  • 2 teaspoons vanilla extract
  • 2 lb., 10 oz. rolled oats (Quaker Old-Fashioned, this is a full container as they sell it), about 15 cups before grinding, makes about 10 cups after grinding.
  • 1 cup chopped nuts (walnuts are good, others suggest almonds or peanuts)
Start by grinding the rolled oats down to a coarse powder in a food processor. The result should be the size of coarse sand or finer.
Grind or chop the nuts into bits about 3/16 of an inch in size.
Cream together the butter, sugar, honey, corn syrup, and vanilla. A stand mixer with a paddle attachment works well for this.
Add the oats to the mixer a little at a time until they have all been added, then add the chopped nuts the same way. (a full batch will barely fit in a 5-quart stand mixer so use a slow speed at first or the oats will fly everywhere, also be careful of overloading the motor)
Spread about 1/2 inch thick in a pan (or on a cookie sheet) and bake at 350 F for about 15 minutes (it will not be done yet).
Remove from the oven and roll it down with a rolling pin to return it to its original size. (this will make the finished product more dense)
Return it to the oven for about another 15-20 minutes or so until golden brown. Be careful not to over-bake it.
Remove it from the oven and roll it down once more.
Cut into squares while still warm. The standard size is apparently about 3 1/2 inches square although that's a lot if it's not going to be a meal.
Leave in the pan until cool, remove and store in air-tight containers.
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