Do you like bread made with rye flour? I do.

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This is the bread that you can make in your crock pot or slow cooker. It is traditional Boston Brown Bread. My husband lived several years in Rhode Island. He said this was a special treat, but his mom did not make it, she got it at the store, and it actually came in cans. Since I relocated the recipe, I have to go get some rye flour and make it for him. I have everything else on hand. This is a dense, chewy, slightly sweet bread. 1 cup Corn meal 1 cup Flour, rye 1 1/2 teaspoon Baking soda 1 teaspoon Salt 1 cup Flour, whole wheat 3/4 cup Molasses 2 cups Milk, sour OR 2 cups Buttermilk 1 cup Raisins Directions: Combine corn meal, rye flour, soda and salt. Add wheat flour. In a separate bowl, stir molasses into sour milk or buttermilk and add to dry ingredients, a little at a time. Stir just enough to blend and add raisins. Spoon into two one pound coffee (or three vegetable) cans that have been sprayed with cooking spray or greased,(cans should be 2/3 full) and cover with foil. Tie the foil on. Place cans in bottom of slow cooker and pour 2 cups of hot water around cans. Cover pot and cook on high for 2 1/2 to 3 hours.Bread will be dry on top when done. Remove cans from pot and let stand 5 to 10 minutes. Turn bread out on cooling rack. Serve with Boston Baked Beans, of course. I have seen other recipes that omit the rye flour, but I like it this way. Will you try it? Do you have any crockpot recipes for bread? Do you think this would work with banana bread?