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BOSTON BROWN BREAD

1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup cornmeal
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 egg, beaten
3/4 cup buttermilk
1/4 cup molasses
2 Tbsp. sugar
2 tsp. cooking oil
2 Tbsp. raisins, finely chopped
1/2 cup warm water

In a mixing bowl, stir together whole wheat flour, all-purpose
flour, cornmeal, baking powder, baking soda, and salt. In a small
bowl, combine egg, buttermilk, molasses, sugar, and oil. Add egg
mixture to flour mixture, stirring just till combined. Stir in
raisins. Pour mixture into 2 well-greased 1-pint straight-sided
wide mouth canning jars; cover the jars tightly with foil. Set jars
in crockpot. Pour 1/2 cup warm water into the crockpot around the
jars. Cover; cook on HIGH setting about 2 hours, or till a wooden
toothpick inserted near the centers comes out clean. Remove jars
from cooker. Cool 10 minutes. Carefully remove bread from jars.
Cool completely on rack before cutting.

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