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

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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.

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