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Slow Cooker Boston Brown Bread

December 26, 2014

While I was working on getting some coffee cans to try cooking Boston Brown bread, I came across this recipe that uses canning jars and a slow cooker. The little loaves are good with butter and freeze well for later.

Boston brown bread

1 cup white whole wheat flour (such as King Arthur)

1 cup rye flour

1 cup cornmeal (yellow or white)

1 tsp baking soda

1 3/4 tsp. salt

1/4 cup brown sugar (opt.)

3/4 cup dark molasses

2 cups buttermilk

4 wide-mouth pint jars

Grease the inside of four wide-mouth pint canning jars and the undersides of the lids. Combine all the ingredients and divide among the four jars (about 10 oz. batter for each). Put the lid on and screw the ring on very loosely, just so it doesn’t fall off.

Place the jars in a slow cooker large enough to hold them. Fill the slow cooker with water up to the level of the batter in the jars. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center of one of the jars comes out clean.

Remove the hot jars and remove the lids as soon as you can comfortably handle them. Wait 5 min, then gently shake each jar back and forth to loosen the breads and turn them out onto a rack to cool. If it doesn’t come out easily, use a dinner knife to gently help pull the bread out.

Slice and serve. Wrap leftovers tightly and refrigerate or freeze.

slow cooker boston brown bread

IMG_1579

(Recipe from King Arthur Flour)

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From → Breads

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