Boston Brown Bread - Crockpot
A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.
Yield
1 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
whole-wheat flour
|
|
| 1 | cup |
rye flour
|
|
| 1 | cup |
cornmeal
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 ½ | teaspoon |
salt
|
|
| ½ | cup |
molasses
dark |
*
|
| 1 ½ | cup |
buttermilk
|
|
| 1 | cup |
raisins, seedless
|
|
| 2 | cups |
water
hot |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
whole-wheat flour
|
|
| 237 | ml |
rye flour
|
|
| 237 | ml |
cornmeal
|
|
| 1E+1 | ml |
baking soda
|
|
| 7.5 | ml |
salt
|
|
| 118 | ml |
molasses
dark |
*
|
| 355 | ml |
buttermilk
|
|
| 237 | ml |
raisins, seedless
|
|
| 473 | ml |
water
hot |
|
Directions
This is great with baked beans and franks. It's dark and dense, and leftovers make wonderful toast.
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 ⅔ 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.
