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Crockpot Boston Brown Breadcrockpot 1 cup corn meal 1 cup flour, rye 1 1/2 teaspoon baking soda 1 teaspoon salt 1 cup flour, whole wheat 3/4 cup molasses 2 cup milk, sour -=or=- 2 cup buttermilk 1 cup 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
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