Boston Brown Bread (Crockpot)

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

Yields:	2 servings
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	Preparation	20 minutes
	Cooking	3 hours
	Ready In	3 hours

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Ingredients

1/2	cup	whole wheat flour
1/4	cup	flour, all-purpose
1/4	cup	cornmeal
1/2	teaspoon	baking powder
1/4	teaspoon	baking soda
1/4	teaspoon	salt
1	each	egg	beaten
1/4	cup	molasses
2	tablespoons	sugar
2	teaspoons	vegetable oil
3/4	cups	buttermilk
2	tablespoons	raisins, seedless

Directions

Stir together flours, cornmeal, baking powder, soda, and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into two well greased 16 ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours.

Remove cans from cooker. Cool 10 minutes in cans. Serve warm.

Makes 2 loaves.

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Member Review

Barley Bread

Thank you so much for this recipe! I was looking all over for one. I have to make it for a school project and you helped me out a bunch. Thank you so much!