Blueberry Brown Bread
|Cornmeal||1 Cup (16 tbs)|
|Rye flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Dried blueberries/Cherries||1⁄2 Cup (8 tbs)|
|Molasses||3⁄4 Cup (12 tbs)|
|Buttermilk||2 Cup (32 tbs)|
1.In a slow cooker, place metal rack or trivet.
2.Take a 8 cup mold and grease.
3.In a bowl, combine cornmeal, rye flour, wheat flour, baking soda, salt and cherries or dried blue berries.
4.Put buttermilkand molasses in the bowl and stir it well.
5.Put the batter in the molds and cover with foil.
6.Set the molds on rack and close the cooker.
7.Put it on HIGH for 3- 31/2 hrs.
8.Once done, remove the molds and let them settle at room temperature.
9.Slice and serve warm.