Slow Cooker Boston Brown Bread

2017-02-09
  • Yield : 2 loaves
  • Servings : 6-8 servings each
  • Prep Time : 10m
  • Cook Time : 6:00 h
  • Ready In : 6:10 h

I'm cooking chef since 1986. My..

More From This Chef »
Average Member Rating

(4.7 / 5)

4.7 5 3
Rate this recipe

3people rated this recipe

Related Recipes:
  • slow cooker beef and bean ragu recipe

    Slow Cooker Beef and Bean Ragu Recipe

  • pressure cooker cream of artichoke soup recipe

    Pressure Cooker Cream of Artichoke Soup Recipe

  • classic citrus martini drink recipe

    Classic Citrus Martini Drink Recipe

  • instant pot potato and celery soup recipe

    Instant Pot Potato and Celery Soup Recipe

  • slow cooker breakfast strata recipe

    Slow Cooker Breakfast Strata Recipe

Nutritional Info

This information is per serving.

  • Calories

    87.8
  • Fat

    0.7 g
  • Saturated Fat

    0.1 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    0.5 mg
  • Sodium

    284 mg
  • Potassium

    143.1 mg
  • Carbohydrate

    19.5 g
  • Sugars

    1.1 g
  • Fiber

    2.1 g
  • Protein

    2.3 g

Slow cooker Boston brown bread. Very delicious bread with raisins cooked in a slow cooker. The slow cooker is perfect for steamed breads. Use it as a dessert or for breakfast. You cal also lie Fruit Bran Bread, another delicious dessert cooked in a slow cooker.

Looking for more easy and tasty slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes

Slow Cooker Boston Brown Bread

Ingredients

  • 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

Method

Step 1

In a mixing bowl, combine all ingredients, except milk, molasses, and lemon juice. Mix well.

Step 2

In another mixing bowl, combine milk, lemon juice, and molasses. Mix well.

Step 3

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.

Step 4

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).

Step 5

Cover slow cooker and cook on high heat setting for 2 hours. Reduce heat to low and cook until toothpick inserted in the centre comes out clean (for a further 4 hours).

Step 6

Turn off slow cooker. Carefully uncover cans and allow standing on wire rack to cool 10 minutes. Loosen sides of bread by removing bottoms of cans and pushing breads through.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.