Slow Cooker Boston Brown Bread
- Cuisine: American
- Course: Dessert
- Skill Level: Advanced, Child Friendly
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
Average Member Rating
(4.3 / 5)
4 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
87.8 -
Carbohydrates
19.5 g -
Cholesterol
0.5 mg -
Fat
0.7 g -
Fiber
2.1 g -
Protein
2.3 g -
Saturated Fat
0.1 g -
Serving Size
1 -
Sodium
284 mg -
Sugar
1.1 g -
Trans Fat
0.1 g -
Unsaturated Fat
0.3 g -
Potassium
143.1 mg
Slow cooker Boston brown bread. Slow cooking softens the crust on these traditional Boston brown bread. Try out this recipe with a maple glaze, or make it without cornmeal to use your favorite flour.
What are the benefits of slow cooking?
Slow cooking is a cooking technique that involves braising, stewing, or pot roasting meat, poultry, seafood, vegetables, and/or fruit in a liquid at low temperatures for a long time.
Slow cooking is a great way to prepare your meal and get the most out of your ingredients. There are many benefits of slow cooking such as:
– Saving time because it takes hours to cook rather than minutes
– A lot of nutrients can be retained in the food because it’s cooked at low temperatures
– You can make healthier meals with less fat and calories
What are some tips for making Boston brown bread in your slow cooker?
This recipe is a great way to use up leftover bread. You can also use it as a base for other recipes, such as cinnamon rolls, or make a grilled cheese sandwich with it.
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 a slow cooker. Pour in enough boiling water to come halfway upsides of cans (make sure foil does not touch the water).
Step 5
Cover slow cooker and cook on high heat setting for 2 hours. Reduce heat to low and cook until the toothpick inserted in the center comes out clean (for a further 4 hours).
Step 6
Turn off the slow cooker. Carefully uncover cans and allow standing on a wire rack to cool for 10 minutes. Loosen sides of bread by removing bottoms of cans and pushing bread through.
