Boston Brown Bread - Crockpot

• 1 cup whole wheat flour
• 1 cup rye flour
• 1 cup cornmeal
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1/2 cup molasses dark
• 1 1/2 cup buttermilk
• 1 cup raisins, seedless
• 2 cups water hot

1. This is great with baked beans and franks.
2. It's dark and dense, and leftovers make wonderful toast.
3. In a large bowl, combine the whole wheat and rye flour, cornmeal, baking soda, and salt.
4. Make a well in the center and pour in the molasses, buttermilk, and raisins.
5. Stir until all the ingredients are combined.
6. Grease a 2 quart mold, flour it, and fill.
7. The batter should not fill more than 23 of the mold.
8. Cover with foil and tie with string.
9. Set the mold on a trivet in the bottom of the slow cooker.
10. Pour the hot water into the pot, cover the pot, and cook on High for 3 to 4 hours.
11. The bread is done when the top is dry and recedes from the edge of the mold.
12. Cool the bread on a rack for 10 minutes, then turn out and serve.
13. Makes 1 loaf.

whole wheat flour, rye flour, cornmeal, baking soda, salt, molasses, buttermilk, raisins, water

Taken from recipeland.com/recipe/v/boston-brown-bread-crockpot-1351 (may not work)