Salt Rising Bread

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Servings: 60 Difficulty: Advanced
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Rustic, tangy, and naturally leavened bread with a unique savory-sweet flavor profile
Salt Rising Bread (W/Sponge recipe image
Salt Rising Bread (W/Sponge recipe image
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Salt Rising Bread

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 60 Calories: 177.1

Description

Salt Rising Bread is a traditional Southern favorite that relies on wild bacteria rather than commercial yeast for its rise. This unique bread features a distinctive tangy flavor and a tender, slightly chewy crumb. The sponge, made from grated potatoes, cornmeal, and sugar, creates a natural starter that gives the loaf its signature character. With a golden crust and soft interior, its perfect for breakfast sandwiches, dinner rolls, or simply served warm with butter. While it requires patience due to the long fermentation process, the result is a deeply satisfying, home-style bread that brings warmth to any table.

Ingredients

Directions

  1. Prepare the sponge by combining grated potatoes, cornmeal, sugar, and salt in a large glass jar.
  2. Pour boiling water over the mixture and stir thoroughly to combine.
  3. Cover the jar loosely and let it sit in a warm spot (around 80-90F) overnight for 12-18 hours until bubbly and fragrant.
  4. Strain the sponge through a fine-mesh sieve, discarding the solid potato and cornmeal residue but keeping the liquid.
  5. In a saucepan, bring the milk to a gentle simmer and remove from heat.
  6. Stir in the Crisco until melted, then mix in the baking powder and baking soda.
  7. Slowly blend the strained sponge liquid into the milk mixture.
  8. Transfer the wet mixture to a large bowl and gradually add flour, mixing until a stiff but pliable batter forms.
  9. Cover the bowl and let the batter rise in a warm place until it doubles in volume, about 2-3 hours.
  10. Stir in additional flour as needed to form a dough that is stiff enough to shape but still soft.
  11. Divide the dough into three equal portions and shape them into loaves.
  12. Place the loaves in greased bread pans and let them rise again until doubled, about 1-2 hours.
  13. Preheat the oven to 350F (175C).
  14. Bake the loaves for 45-60 minutes, or until golden brown and the internal temperature reaches 190F.
  15. Cool on a wire rack before slicing.

Nutrition Facts

Servings 60

Amount Per Serving
Calories 177.1kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 3.1g16%
Cholesterol 1.2mg1%
Sodium 375.9mg16%
Total Carbohydrate 23.4g8%
Dietary Fiber 0.8g4%
Sugars 14.5g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Sponge Care: If your sponge develops a pink or orange hue, it is still safe to use, but if it smells putrid or moldy, discard it and start over.

Temperature Control: Salt rising bread relies on specific bacteria that thrive in warm environments. If your kitchen is cool, place the jar and dough in an oven with only the light turned on to maintain warmth.

Storage: Store cooled bread in a plastic bag at room temperature for up to 3 days, or freeze for longer storage.

Variation: For a richer flavor, you can add a tablespoon of honey to the sponge mixture.

Keywords: salt rising bread, natural leaven, potato sponge, cornmeal starter, no yeast bread, southern bread, homemade bread, fermented bread, grated potato, rustic loaf, traditional recipe, vegetarian baking, starter culture, oven baked, bread making, comfort food, dinner rolls, breakfast bread, savory sweet, hand kneaded
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