This moist dark bread can be prepared in a slow cooker and gets its sweetness from molasses and dried currants.

Recipe by Cooking Light September 1995

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Oxmoor House

Recipe Summary

Yield:
8 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

170 calories; calories from fat 13%; fat 2.4g; saturated fat 0.5g; mono fat 0.3g; poly fat 1g; protein 4.4g; carbohydrates 34.5g; fiber 2.3g; cholesterolmg; iron 1.9mg; sodium 252mg; calcium 82mg.