Crock-Pot Boston Brown Bread - cooking recipe

Ingredients

1/2 c. whole-wheat flour
1/4 c. all-purpose flour
1/4 c. yellow cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
1/4 c. molasses
2 Tbsp. sugar
2 tsp. cooking oil
3/4 c. buttermilk
2 Tbsp. raisins

Preparation

Stir together flours, cornmeal, baking powder, soda and salt. Combine egg, molasses, sugar and oil. Add flour mixture to molasses mixture alternately with buttermilk; beat well. Stir in raisins. Turn batter into 2 well-greased 16-ounce vegetable cans. Cover cans tightly with foil. Place cans in crockery cooker. Cover and cook on high heat setting for 3 hours. Remove cans from cooker. Cool 10 minutes in cans. Serve warm. Makes 2 loaves.