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
- 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.
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