Recipe - Crockpot Boston Brown Bread

1 cup Corn meal
1 cup Flour, rye
1 One half teaspoon Baking soda
1 teaspoon Salt
1 cup Flour, whole wheat
Three fourths cup Molasses
2 cup Milk, sour =OR=
2 cup Buttermilk
1 cup Raisins

: Combine corn meal, rye flour, soda and salt. Add wheat flour.
: In a separate bowl, stir molasses into sour milk or buttermilk and add
to dry ingredients, a little at a time. Stir just enough to blend and add
raisins. : Spoon into two one pound coffee cans and cover with foil.
Tie. Place cans on metal rack in bottom of slow cooker and pour 2 cups of
hot water around cans. : Cover pot and cook on high for 2 One half to 3
hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out
on cooling rack.

Source: Crockery Cookery by Mable Hoffman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini