Boston Brown Bread in the Crockpot

Course : Crockpot
Serves: 1
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1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg -- beaten
1/4 cup molasses
2 tablespoons sugar
2 teaspoons vegetable oil
3/4 cup buttermilk
2 tablespoons raisins

Preparation / Directions:

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 two 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.

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