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Crockpot Boston Brown Bread

Crockpot Boston Brown Bread recipe image
This traditional New England steamed bread is a comforting classic, combining rye and cornmeal for a dense, hearty texture. The rich molasses and tangy buttermilk create a deeply flavorful loaf that pairs perfectly with soups or stews. Cooking it in the slow cooker ensures even steaming without the need for special equipment. The addition of raisins adds pockets of sweetness that balance the savory grains. It&# 226;ÂÂs an easy, rustic side dish that tastes like it came from a grandmotherâÂÂs kitchen, offering warmth and nostalgia in every slice. Perfect for autumn meals or cozy winter dinners, this bread stays moist for days.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 896.7
Dietary: Vegetarian
Description
This traditional New England steamed bread is a comforting classic, combining rye and cornmeal for a dense, hearty texture. The rich molasses and tangy buttermilk create a deeply flavorful loaf that pairs perfectly with soups or stews. Cooking it in the slow cooker ensures even steaming without the need for special equipment. The addition of raisins adds pockets of sweetness that balance the savory grains. It&# 226;ÂÂs an easy, rustic side dish that tastes like it came from a grandmotherâÂÂs kitchen, offering warmth and nostalgia in every slice. Perfect for autumn meals or cozy winter dinners, this bread stays moist for days.
Ingredients
  • 1 cup Corn meal
  • 1 cup Flour, rye
  • 1 1/2 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Flour, whole wheat
  • 3/4 cup Molasses
  • 2 cup Milk, sour -=OR=-
  • 2 cup Buttermilk
  • 1 cup Raisins
Directions
  1. 1
    In a large bowl, whisk together the cornmeal, rye flour, whole wheat flour, baking soda, and salt.
  2. 2
    In a separate large liquid measuring cup or bowl, stir the molasses into the buttermilk (or sour milk) until smooth.
  3. 3
    Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix.
  4. 4
    Fold in the raisins until evenly distributed throughout the batter.
  5. 5
    Generously grease two 1-pound (16 oz) empty coffee cans with butter or cooking spray.
  6. 6
    Divide the batter evenly between the two prepared cans, filling them about two-thirds full.
  7. 7
    Cover each can tightly with aluminum foil, pressing it down around the rim to seal.
  8. 8
    Place a metal trivet or rack in the bottom of the slow cooker.
  9. 9
    Carefully pour 2 cups of boiling water into the slow cooker around the rack.
  10. 10
    Lower the two cans onto the rack in the slow cooker, ensuring they do not touch each other.
  11. 11
    Cover the slow cooker and cook on HIGH for 2 1/2 to 3 hours, or until the bread pulls away from the sides of the cans.
  12. 12
    Carefully remove the cans from the slow cooker and let them stand for 10 minutes.
  13. 13
    Run a knife around the edges of the cans to loosen the bread, then turn out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 896.7kcal
% Daily Value *
Total Fat 4.6g8%
Saturated Fat 2.0g10%
Cholesterol 4.8mg2%
Sodium 5020.9mg210%
Total Carbohydrate 204.3g69%
Dietary Fiber 6.9g28%
Sugars 101.0g
Protein 24.3g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boston brown bread, steamed bread, rye bread, cornmeal bread, slow cooker bread, crockpot baking, molasses bread, buttermilk bread, raisin bread, new england recipe, hearty bread, vegetarian side, easy bread, comfort food, whole wheat bread, steamed cornbread, rustic bread, holiday side dish, autumn baking
Read it online: https://www.chefs-mate.com/recipe/crockpot-boston-brown-bread/