Preparation

Cut a sheet of aluminum foil 20 inches long. Fold to double (or use a single sheet of heavy duty foil, 10 inches in length). Cut another piece of aluminum foil about 24 inches long. Fold in half lengthwise, then fold in half again two more times to create a strip about 24 inches in length and 2 inches wide to make a “cradle”; reserve. Brush the bottom and sides of a 1-quart soufflé dish with butter. Brush an area in the center of the doubled foil the size of the top of the soufflé pan with butter. Reserve. Place the cornmeal, rye flour, whole wheat flour, baking soda, and salt in a medium bowl; stir with a whisk. Add the molasses and buttermilk. Stir until blended and smooth. Fold in the apricots and pecans. Turn into the prepared soufflé dish. Cover with the foil, buttered side down. Press the foil to the sides of the dish. Use a string to tie the foil tightly around the sides of the dish and set the dish in the center of the long strip of folded foil and bring up the sides to meet, twisting them together to form a handle. Place the cooking rack in the ceramic pot of the slow cooker. To place the covered soufflé dish on the rack, use the foil cradle to help lift the dish, and carefully lower the dish into the pot and place on the rack. Add hot water to come halfway up the pan. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High. Once cooking time elapses, remove the soufflé dish from the slow cooker using the foil strips to lift it. Place on a rack to cool. Loosen string; lift off foil covering from back to front. Turn bread onto cutting board and slice.