Try this Crockpot Boston Brown Bread recipe, or contribute your own.
Suggest a better description: 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. Source: Crockery Cookery by Mable Hoffman
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Serving Size: 1 Serving (162g) | ||
Recipe Makes: 8 | ||
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Calories: 344 | ||
Calories from Fat: 19 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 312.4mg | 11 % | |
Potassium 863.1mg | 23 % | |
Total Carbohydrate 78.5g | 23 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 70.4g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 344
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