Ready or not, school will be starting soon for many Utah kids (if it hasn’t already). When kids walk in the door after school, they are STARVING. Let the aroma of this crockpot bread entice them beyond the cookie jar. It’s ready when they are!
Slow Cooker Boston Brown Bread
- 2 c wheat flour
- 1/2 c rye flour
- 1/2 c cornmeal
- 2 tsp baking soda
- 1 tsp salt
- 1/2 c powdered milk
- 1/2 c sugar, honey, or molasses
- 2 T apple cider vinegar
- 2 c water
- optional: 1 c raisins, 1/4 c sunflower seeds
Mix wet and dry ingredients separately, then combine and mix briefly to moisten thoroughly. Place dough in greased #10 can, loaf pan, bundt cake pan, or make a 2/3 batch and grease two spaghetti sauce cans – whatever will fit in your crockpot with the lid on. Add enough water to reach halfway up the sides of the pan, put the crockpot lid on (with tinfoil, if necessary) and cook on low overnight or all day, or on high for 3-5 hours. Let cool before taking the bread from the pans.
Recipe courtesy of Rachel Dittli. Submitted by Cathy Merrill, Family and Consumer Sciences, Extension Assistant Professor, USU Extension, Utah County