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"This weekend I found another use for the slow cooker: bread! This is a very specific type of steamed bread called Boston brown bread, a moist, spongy bread that slightly sweet with molasses. The version I made included whole wheat flour and cornmeal, which made it even more interesting and slightly crunchy. It&amp;#039;s normally served with baked beans, but it would be terrific with any kind of soup. It&amp;#039;s delicious warm, straight from the cooker, but it never seems to lose its moisture. The second day I spread slices with butter and toasted them in a small skillet, which caramelized it and emphasized the crunch.   This takes just minutes to mix up, then 2 hours on high in a water bath in the cooker:   I found this simple recipe in Not Your Mother&amp;#039;s Slow Cooker. First I mixed up a batter: I mixed 1/2 cup light molasses (I used sorghum molasses) with 1 1/2 cups buttermilk. In another bowl, I mix 3/4 cup each whole wheat flour and fine-grind cornmeal. (The recipe calls for 1/2 cup each whole wheat, rye and corn meals, but I skipped the rye.) I added 1 1/4 teaspoon baking soda and 1/2 teaspoon salt to the flours, mixed well, then added the dry stuff to the buttermilk.  To bake, I used a 6-cup metal bowl, although traditionally I think this bread is steamed in a metal coffee can. I sprayed my bowl with nonstick spray and poured the batter in.   I covered the bowl with foil and added a rubber band to hold it tight.   Then I put the bowl in my slow cooker. There needs to be 1 inch of space on all sides for the steam to circulate. Then I added 2 inches of hot water to the slow cooker. I covered and cooked on high for 2 hours.   After 2 hours I tested it by pressing the center of the top with my finger and it sprang back. I let it cool in the bowl for 10 minutes, then used a knife to loosen it and dumped it out on my cutting board.  Make the traditional accompaniment on the stovetop while the bread steams:  Skillet Baked Beans \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
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