: 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|
|Calories from Fat: 19 (6%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 344
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