Boston Brown Bread - Crockpot

Title: Boston Brown Bread - Crockpot

Categories: Breads, Crockpot

Yield: 1 servings

1 c Whole wheat flour

1 c Rye flour

1 c Yellow cornmeal

2 ts Baking soda

1 1/2 ts Salt

1/2 c Dark molasses

1 1/2 c Buttermilk

1 c Seedless raisins

2 c Hot water

3 to 4 hours This is great with baked

beans and franks. It's dark and dense, and leftovers make

wonderful toast.

To Cook: In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt. Make a well in

the center and pour in the molasses, buttermilk, and raisins. Stir until all the ingredients are combined.

Grease a 2- quart mold, flour it, and fill. The batter

should not fill more than 2/3 of the mold. Cover with foil

and tie with string. Set the mold on a trivet in the bottom

of the slow cooker. Pour the hot water into the pot, cover

3 to 4 hours. The bread is

done when the top is dry and recedes from the edge of the

mold. Cool the bread on a rack for 10 minutes, then turn

out and serve. Makes 1 loaf.

Source: "Clear & Simple Crockery Cooking", by Jacqueline

Heriteau, Grosset & Dunlap, NY, c1975 --