---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Boston Brown Bread - Crockpot
 Categories: Breads, Crockpot
      Yield: 1 Loaf
 
      1 c  Whole wheat flour
      1 c  Rye flour
      1 c  Yellow corn meal
      2 ts Baking soda
  1-1/2 ts Salt
    1/2 c  Dark molasses
  1-1/2 c  Buttermilk
      1 c  Seedless raisins
 
  Total time: 3 to 4 hours

  This is great with baked beans and franks. It's dark and dense, and
  leftovers make wonderful toast.

  To Cook:

  In a large bowl, combine the whole wheat and rye flour, corn meal,
  baking soda, and salt. Make a well in the center and pour in the
  molasses, buttermilk, and raisins. Stir until all the ingredients
  are combined.

  Grease a 2 qt mold, flour it, and fill. The batter should not fill
  more than 2/3rd of the mold. Cover with foil and tie with string.
  Set the mold on a trivet in the bottom of the slow cooker. Pour
  1 cup hot water into the pot, cover the pot, and cook on High for 3
  to 4 hours. The bread is done when the top is dry and recedes from
  the edge of the mold. Cool the bread on a rack for 10 minutes, then
  turn out and serve.

  Recipe by Clear & Simple Crockery Cooking by Jacqueline Heriteau
  Grosset & Dunlap, NY, ©1975
 
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