Slow Cooker Boston Brown Bread for #BreadBakers

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Last Updated on May 31, 2015 by

This month’s Bread Baker’s theme is rye. I was excited to make something rye, as I had never before baked with the flour, although I do occasionally cook with Rye Berries as in this Spaghetti Squash Rye Berry Pilaf or Carrots with Mint & Rye Berries. Armed with my rye flour, I made these Cloverleaf Rye Rolls and then I re-read the rules for this month’s theme and realized part of the challenge was to include no refined flours or sugars. Something else had to be made. I had always heard of this colonial whole grain bread, but never tried it. This was my excuse to do so.

Boston Brown Bread is one of the first truly American creations. Prior to the invention of this bread, most foods cooked in America were transplants from Europe, albeit with some adaptations. The first American settlers had limited resources. Most homes only had a fireplace for cooking. Wood or clay ovens came later. They needed a way of producing bread easily in a fireplace. That is how this steamed bread was created. This bread is traditionally steamed in a metal container as in a coffee tin, although I used a more modern cooking method by using my slow cooker.


Wheat was less readily available in colonial times than rye and cornmeal, which were much more abundant. A variety of the three grains were used to reserve their wheat supply.

Slow Cooker Boston Brown Bread

Yield: 1 loaf
Ingredients:

  • 1 cup rye flour
  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raisins
  • 2 cups buttermilk
  • 3/4 cup molasses

Grease a casserole dish that can fit into your slow cooker well.
In a large bowl, combine flours, baking soda and salt. Mix to combine. Add raisins and toss in the flour to separate.
In a small bowl, whisk together the buttermilk and molasses. Add to dry combination and mix until just combined.
Transfer to greased casserole dish. Place in slow cooker. Add enough boiling water to be at the same level as the batter in the casserole dish.
Cover and cook on high for 2 1/2 hours.

Remove and cool for 5 minutes. Slide a rubber spatula around the sides of the bread and flip over onto a plate. Let cool completely. Slice and serve.

steamed bread

A very traditional New England meal includes this brown bread with frankfurters and baked beans. However, this also is great accompaniment to soups and stews. It’s also great toasted with some soft butter.

Slow Cooker Bread, Slow Cooker Brown Bread

It’s a little sweet and salty at the same time.

Notes: In order for the bread to have it’s traditional shape, you can also try steaming the bread in small wide mouthed Mason jars. Grease the jars well. Use pint size jars and fill them 2/3 fill. Place in the slow cooker and follow the rest of the directions as above.

Don’t forget to check out the other Bread Bakers:

Tangzhong Rye Bread by Stacy at Food Lust People Love
Homemade Marbled Rye by Camilla at Culinary Adventures with Camilla
Sourdough Rye Bread by Ansh at Spiceroots
Potato Onion Rye Meteil by Karen at Karen’s Kitchen Stories
Swedish Rye Bread (Limpa) by Nicole at The 2nd 35 Years
Rye Fennel Crackers by Renee at Magnolia Days
Caraway Rye Crackers with Reuben spread by Jenni at Pastry Chef Online
Artisan Dark Rye Bread by Cindy at Cindy’s Recipes and Writing
Chocolate rye bread by Rocio at Kidsandchic
Pain d’Epice by Laura at Baking in Pyjamas
Danish Rye Bread by Wendy at A Day in the Life on the Farm
Hapanleipä – Finnish Sour Rye Crisp Bread by Robin at A Shaggy Dough Story
Banana Rye Muffins by Adam at Bakers and Best
Boston Brown Bread by Holly at A Baker’s House
Rye and Whole Wheat Bread by Kelly at Passion Kneaded
Oats and Rye Bread by Kate at Basic N Delicious
 
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Slow Cooker Boston Brown Bread

Boston Brown Bread is one of the first truly American creations. This is great accompaniment to soups and stews. It’s also great toasted with some soft butter
Calories: 2834kcal

Ingredients

  • 1 cup rye flour
  • 1 cup yellow cornmeal
  • 1 cup whole wheat flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup raisins
  • 2 cups buttermilk
  • 3/4 cup molasses

Instructions

  • Grease a casserole dish that can fit into your slow cooker well.
  • In a large bowl, combine flours, baking soda and salt. Mix to combine. Add raisins and toss in the flour to separate.
  • In a small bowl, whisk together the buttermilk and molasses. Add to dry combination and mix until just combined.
  • Transfer to greased casserole dish. Place in slow cooker.
  • Add enough boiling water to be at the same level as the batter in the casserole dish.
  • Cover and cook on high for 2 1/2 hours.
  • Remove and cool for 5 minutes. Slide a rubber spatula around the sides of the bread and flip over onto a plate. Let cool completely.
  • Slice and serve.

Nutrition

Calories: 2834kcal | Carbohydrates: 605g | Protein: 62g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 53mg | Sodium: 4616mg | Potassium: 6864mg | Fiber: 50g | Sugar: 216g | Vitamin A: 803IU | Vitamin C: 8mg | Calcium: 1187mg | Iron: 28mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Comments

  1. I think the slow cooker is a great option for the bread! I had trouble finding a vessel to make the same bread and thank you for the suggestion of mason jars. I think the mini ones would be a fun way to make individual servings of this bread to serve with a hearty stew for supper.

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