Slow Cooker Boston Brown Bread
This New England staple, traditionally steamed in a coffee can, is made with three types of flour and goes great with just about everything.
|
|
Slow Cooker Boston Brown Bread
This New England staple, traditionally steamed in a coffee can, is made with three types of flour and goes great with just about everything.
|
| Servings | Prep Time |
| 4loaves | 10minutes |
| Cook Time |
| 2 1/2hours |
|
|
Ingredients
- 1cup whole wheat flour
- 1cup rye flour
- 1cup corn meal
- 1tsp baking soda
- 1/8tsp salt
- 2cups buttermilk
- 3/4cup molasses
- 2tbs brown sugar
- 1/2cup raisins, chopped
- water
Instructions
- In a large mixing bowl, combine the wheat flour, rye flour, cornmeal, baking soda, and salt. Mix to combine.
- Make a well in the center and add the buttermilk, molasses, brown sugar, and raisins. Stir until everything is just combined.
- Lightly grease 4 wide mouthed, straight-sided, pint canning jars. Grease the lids as well. Divide the batter among the jars, filling about 2/3 the way up.
- Place the lids on the jars, tightening only just enough so that the lids don't fall off.
- Transfer the jars to the slow cooker. Fill the slow cooker with enough water to reach the batter line in the jars.
- Cook on high until the batter passes the toothpick test, about 2 1/2 hours.
- Remove the jars from the slow cooker and let rest until cool enough to handle. Remove the lids, then shake the jars to remove the loafs. Let them finish cooling on a wire rack.
Recipe Notes
These hearty brown loaves match perfectly with sausage and baked beans. Be sure to bring a loaf or two to your next BBQ!