Crockpot boston brown bread

Yield: 8 servings

Measure Ingredient
1 cup Corn meal
1 cup Flour, rye
1½ teaspoon Baking soda
1 teaspoon Salt
1 cup Flour, whole wheat
¾ cup Molasses
2 cups Milk, sour -=OR=-
2 cups Buttermilk
1 cup Raisins

Combine corn meal, rye flour, soda and salt. Add wheat flour.

In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins.

Spoon into two one pound coffee cans and cover with foil. Tie.

Place cans on metal rack in bottom of slow cooker and pour 2 cups of hot water around cans.

Cover pot and cook on high for 2½ to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.

Source: Crockery Cookery by Mable Hoffman Submitted By KARL LEMBKE On 07-08-95

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