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Crockpot Boston Brown Bread

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Quickbreads Slow cooker


  • 1 c Corn meal
  • 1 c Flour, rye
  • 1 1/2 ts Baking soda
  • 1 ts Salt
  • 1 c Flour, whole wheat
  • 3/4 c Molasses
  • 2 c Milk, sour -=OR=-
  • 2 c Buttermilk
  • 1 c 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 2 1/2 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
From Gemini's MASSIVE MealMaster collection at