Boston Brown Bread in a Slow Cooker

Unlike Basic Brown Bread, this bread recipe is made with rye, wheat, and cornflour mixed with buttermilk, raisins, and molasses.

Sounds delicious, doesn’t it?

Boston Brown Bread is one of my favourite breads to make in the slow cooker, and it’s easy to do!

Boston Brown Bread

Recipe by Linda D'AngeloDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Ingredients

2/3 cup rye flour
2/3 cup whole wheat flour
2/3 cup yellow cornmeal
1 tsp baking powder
¾ tsp salt
½ tsp baking soda
1 1/3 cups buttermilk or sour milk
2/3 cup dark seedless raisins
½ cup molasses

Cooking steps

Mix flours with cornmeal, baking powder, salt, and baking soda in a large bowl.
Mix buttermilk, molasses and raisins, add to dry ingredients and stir only enough to moisten the flour.
Pour batter into well greased and floured loaf pan or 2 pound coffee can.
Cover with foil and tie.
Set in slow cooker.
Pour 2 cups hot water around can.
Cover and cook on High 2-3 hours.
Remove can and let cool for 1 hour before unmoulding bread.