Boston Brown Bread - Crockpot

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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

Boston Brown Bread 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
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. Makes 1 loaf.
Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975

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