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Boston Brown Bread - Crockpot Recipe

Monday, December 21, 2009

                                     Boston Brown Bread - Crockpot Recipe

Boston Brown Bread - Crockpot Recipe Ingredients

1 cup Whole wheat flour
1 cup Rye flour
1 cup Yellow cornmeal
2 tsp Baking soda
1 1/2 tsp Salt
1/2 cup Dark molasses
1 1/2 cup Buttermilk
1 cup Seedless raisins
2 cup Hot water

Boston Brown Bread - Crockpot Recipe Procedure

1 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.
Servings: 1


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