Boston Brown Bread

 

Ingredients

 

Makes  3 loaves         

• 3 (16-ounce) cleaned and emptied vegetable cans

• 1/2 cup rye flour

• 1 1/2 cup yellow cornmeal

• 1 1/2 cup whole wheat flour

• 3 tablespoons sugar

• 1 teaspoon baking soda

• 3/4 teaspoon salt

• 1/2 cup chopped walnuts

• 1/2 cup raisins

• 1 cup buttermilk

• 1/3 cup molasses

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Method:

 

Slow Cooker Directions:

1. Spray vegetable cans and 1 side of three 6-inch-square pieces of foil with nonstick cooking spray; set aside.

2. Combine rye flour, cornmeal, whole wheat flour, sugar, baking soda and salt in large bowl. Stir in walnuts and raisins.

3. Whisk buttermilk and molasses in medium bowl until blended. Add buttermilk mixture to dry ingredients; stir until well mixed.

4. Spoon mixture evenly into prepared cans. Place 1 piece of foil, greased side down, on top of each can. Secure foil with rubber bands or cotton string.

5. Place filled cans in slow cooker. Pour boiling water into slow cooker to come halfway up sides of cans. (Make sure foil tops do not touch boiling water.) Cover; cook on LOW 4 hours or until skewer inserted in centers comes out clean.

6. To remove bread, lay cans on side; roll and tap gently on all sides until bread releases. Cool completely on wire racks.