Total Time
3hrs 25mins
Prep 10 mins
Cook 3 hrs 15 mins

Boston Brown Bread is an tradition - and although this recipe dates from the mid 1800's - with the invention of the crock pot it makes it's even simpler...The original method is to use a trivet in a kettle.

Ingredients Nutrition

  • 12 cup stone-ground rye flour
  • 12 cup stone-ground yellow cornmeal
  • 12 cup stone-ground graham flour (whole wheat)
  • 14 teaspoon baking soda
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 38 cup molasses
  • 1 cup milk (minus two tablespoons)
  • 12 cup raisins (optional)

Directions

  1. Grease well a 1 pound coffee can - may flour if you wish.
  2. Put enough water in crock pot to come halfway up the can.
  3. In large bowl combine dry ingredients.
  4. Combine molasses and milk then add to dry ingredients.
  5. Stir in raisins, if desired.
  6. Fill coffee cans about 2/3 full - cover with foil secured with rubber band.
  7. Place can on trivet in crock pot, Water should come about 1/2 way up (if you cannot put the lid on the crock pot with a trivet then remove the trivet).
  8. Put lid on crock pot and cook on high for 3 hours.
  9. Remove from crock pot - remove foil cover and place can in 300 degree oven for 10 minutes to "dry".