Boston Brown Bread - Crockpot

A simple crockpot recipe that makes a scrumptious bread made with rye flour, blackstrap molasses and buttermilk.

Yields:	1 servings
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	Preparation	20 minutes
	Cooking	3 hours
	Ready In	3 hours

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Ingredients

1	cup	whole wheat flour
1	cup	rye flour
1	cup	cornmeal
2	teaspoons	baking soda
1 1/2	teaspoon	salt
1/2	cup	blackstrap molasses	dark
1 1/2	cup	buttermilk
1	cup	raisins, seedless
2	cups	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 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.