Recipe ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup yellow cornmeal
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1/3 cup molasses
- 1/2 cup dried currants
- 2 tablespoons chopped walnuts
Recipe method
- Combine the first 6 ingredients in a large bowl and make a well in center of mixture.
- Combine buttermilk and molasses. Stir well.
- Add to flour mixture, stirring just until moistened. Fold in currants and walnuts.
- Spoon the mixture into a 13-ounce coffee can coated with cooking spray.
- Cover with aluminum foil coated with cooking spray. Secure foil with a rubber band.
- Place the can in an electric slow cooker.
- Add enough hot water to cooker to come halfway up sides of can.
- Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean.
- Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes.
- Remove bread from can and let cool completely on wire rack.
Other crockpot recipes:
Steamed brown bread with currants and walnuts recipe
|
