Slow Cooker Boston Brown Bread
- Yield : 2 loaves
- Servings : 6-8 servings each
- Prep Time : 10m
- Cook Time : 6:00 h
- Ready In : 6:10 h
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- 2/3 cup whole-wheat flour
- 1/2 cup yellow cornmeal
- 1/2 cup seedless raisins
- 2 tablespoons light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 (160 ml) 2% reduced-fat milk
- 1/4 cup light molasses
- 1 tablespoon freshly squeezed lemon juice
In a mixing bowl,combine all ingredients,except milk,molasses and lemon juice. Mix well.
In a another mixing bowl,combine milk,lemon juice and molasses. Mix well.
Add milk mixture to cornmeal mixture,mixing well. Spoon mixture into 2 greased and floured 16-oz (480 ml) cans. Cover tops of cans with greased aluminum foil. Secure with rubber bands.
Arrange cans,standing,in slow cooker. Pour in enough boiling water to come halfway up sides of cans (make sure foil does not touch water).
Cover slow cooker and cook on high heat setting for 2 hours. Reduce heat to low and cook until toothpick inserted in the center comes out clean (for a further 4 hours).
Turn off slow cooker. Carefully uncover cans and allow to stand on wire rack to cool 10 minutes. Loosen sides of bread by removing bottoms of cans and pushing breads through.