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Boston Brown Bread
1 c Corn meal
1 c Flour, rye
1 1/2 ts Baking soda
1 ts Salt
1 c Flour, whole wheat
3/4 c Molasses
2 c Milk, sour -=OR=- 2 c Buttermilk
1 c 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 1/2 to 3 hours. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack.
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