Slow Cooker Boston Brown Bread

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.