---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Boston Brown Bread - Crockpot
  Categories: Breads, Crockpot
       Yield: 1 servings
  
       1 c  Whole wheat flour
       1 c  Rye flour
       1 c  Yellow cornmeal
       2 ts Baking soda
   1 1/2 ts Salt
     1/2 c  Dark molasses
   1 1/2 c  Buttermilk
       1 c  Seedless raisins
       2 c  Hot water
  
   Boston Brown Bread 3 to 4 hours  This is great with baked
   beans and franks. It’s dark and dense, and leftovers make
   wonderful toast.
       To Cook:  In a large bowl, combine the whole wheat and
   rye flour, cornmeal, baking soda, and salt. Make a well in
   the center and pour in the molasses, buttermilk, and
   raisins. Stir until all the ingredients are combined.
       Grease a 2- quart mold, flour it, and fill. The batter
   should not fill more than 2/3 of the mold. Cover with foil
   and tie with string. Set the mold on a trivet in the bottom
   of the slow cooker. Pour the hot water into the pot, cover
   the pot, and cook on High for 3 to 4 hours. The bread is
   done when the top is dry and recedes from the edge of the
   mold. Cool the bread on a rack for 10 minutes, then turn
   out and serve. Makes 1 loaf.
    Source: “Clear & Simple Crockery Cooking”, by Jacqueline
   Heriteau, Grosset & Dunlap, NY, c1975
  
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