Title: Boston Brown Bread - Crockpot
Categories: Breads, Crockpot
Yield: 1 Loaf
1 c Whole wheat flour
1 c Rye flour
1 c Yellow corn meal
2 ts Baking soda
1-1/2 ts Salt
1/2 c Dark molasses
1-1/2 c Buttermilk
1 c Seedless raisins
Total time: 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, corn meal,
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 qt mold, flour it, and fill. The batter should not fill
more than 2/3rd of the mold. Cover with foil and tie with string.
Set the mold on a trivet in the bottom of the slow cooker. Pour
1 cup hot water into the pot, cover the pot, and cook on High for 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.
