Boston Brown Bread - Crockpot

1. 1

   This is great with baked beans and franks.

2. 2

   It's dark and dense, and leftovers make wonderful toast.

3. 3

   In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt.

4. 4

   Make a well in the center and pour in the molasses, buttermilk, and raisins.

5. 5

   Stir until all the ingredients are combined.

6. 6

   Grease a 2 quart mold, flour it, and fill.

7. 7

   The batter should not fill more than 23 of the mold.

8. 8

   Cover with foil and tie with string.

9. 9

   Set the mold on a trivet in the bottom of the slow cooker.

10. 10

    Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours.

11. 11

    The bread is done when the top is dry and recedes from the edge of the mold.

12. 12

    Cool the bread on a rack for 10 minutes, then turn out and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.