Boston Brown Bread (Crockpot)

• 1/2 cup whole wheat flour
• 1/4 cup flour, all-purpose
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large eggs beaton
• 1/4 cup molasses
• 2 tablespoons sugar
• 2 teaspoons vegetable oil
• 3/4 cups buttermilk
• 2 tablespoons raisins, seedless

1. Stir together flours, cornmeal, baking powder, soda, and salt.
2. Combine egg, molasses, sugar and oil.
3. Add flour mixture to molasses mixture alternately with buttermilk; beat well.
4. Stir in raisins.
5. Turn batter into two well greased 16 ounce vegetable cans.
6. Cover cans tightly with foil.
7. Place cans in crockery cooker.
8. Cover and cook on high heat setting for 3 hours.
9. Remove cans from cooker.
10. Cool 10 minutes in cans.
11. Serve warm.
12. Makes 2 loaves.

whole wheat flour, flour, cornmeal, baking powder, baking soda, salt, eggs beaton, molasses, sugar, vegetable oil, buttermilk, raisins

Taken from recipeland.com/recipe/v/boston-brown-bread-crockpot-1267 (may not work)