Slow-Baked Boston Brown Bread
PREP:
20 minutes
COOK: High 2 hours
COOL: 10 minutes
MAKES:
2 loaves (6 servings per loaf)
SLOW COOKER:
4- to 6-quart
Ingredients
- 1/2 cup whole wheat flour
- 1/3 cup all-purpose flour
- 1/4 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 beaten egg
- 3/4 cup buttermilk or sour milk
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 2 tablespoons raisins, finely chopped
- 1/2 cup warm water
Preparation
Step 1
In a bowl stir together flours, cornmeal, baking powder, baking soda, and salt.
In a small bowl combine egg, buttermilk or sour milk, molasses, brown sugar, and melted butter. Add egg mixture to flour mixture, stirring just until combined. Stir in raisins.
Pour mixture into 2 well-greased, 1 -pint, straight-sided, wide-mouth canning jars; cover the jars tightly with foil. Immediately set jars in a 4- to 6-quart slow cooker. Pour the warm water into the cooker around the jars.
Cover; cook on high-heat setting about 2 hours or until a wooden toothpick inserted near the center comes out clean. Remove jars from cooker; cool 10 minutes. Carefully remove bread from jars. Cool on wire rack. Serve warm or at room temperature.