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Boston Brown Bread

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


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.


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