Boston Brown Bread - Crockpot

Boston Brown Bread - Crockpot

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
leavening agents, baking soda
salt, table
molasses
milk, buttermilk, fluid, cultured, lowfat
raisins, seeded
water, bottled, generic

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 23 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.