Salt-rising bread is a unique, unleavened loaf that relies on a bacterial starter rather than yeast for its rise. This recipe creates a distinctive starter using boiled potatoes, cornmeal, and honey, which ferments to produce a tangy, slightly sour flavor profile reminiscent of sourdough but with a denser, cake-like crumb. The result is a tender, airy bread that is perfect for sandwiches, stuffing, or simply served warm with butter. While it requires patience for the starter to activate, the effort yields a deeply satisfying, homemade loaf that stands out from standard white breads. It is a vegetarian staple that brings a rustic, comforting element to any meal.
Salt-Rising Bread
Description
Salt-rising bread is a unique, unleavened loaf that relies on a bacterial starter rather than yeast for its rise. This recipe creates a distinctive starter using boiled potatoes, cornmeal, and honey, which ferments to produce a tangy, slightly sour flavor profile. The result is a tender, airy bread that is perfect for sandwiches, stuffing, or simply served warm with butter. While it requires patience for the starter to activate, the effort yields a deeply satisfying, homemade loaf that stands out from standard white breads.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC).
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Place thinly sliced potatoes, 3 teaspoons salt, honey, and cornmeal in a stainless steel bowl.
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Cover the mixture with boiling water.
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Cover the bowl with a cloth and let stand in a warm place (around 90ðF) for about 15 hours to create the starter.
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Drain the mixture, discarding the potatoes, and reserve the liquid.
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In a mixer bowl, combine baking soda, remaining 2 teaspoons salt, and 3 cups of flour.
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Add the reserved potato water and mix on slow speed for about 5 minutes to form a "sponge."
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Scrape the sponge into a mixing bowl, cover with a damp cloth, and let rise in a warm spot until bubbles form, about 1 1/2 hours.
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Meanwhile, combine milk and olive oil in a small saucepan.
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Bring to a boil, then immediately remove from heat and let cool to lukewarm.
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Return the sponge to the mixing bowl.
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Add the lukewarm milk mixture and slowly incorporate the remaining 5 cups of flour.
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Knead with a dough hook for 7 minutes, or by hand until smooth and elastic.
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If the dough is too sticky, add up to 3/4 cup additional flour as needed.
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Divide the dough into 3 equal portions and place each into a greased loaf pan.
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Cover with a damp towel and let rise in a warm spot until doubled in volume.
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Bake for about 1 hour, or until the tops are golden brown and the bread sounds hollow when tapped.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 2749.0kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 3.3g17%
- Cholesterol 1.6mg1%
- Sodium 32563.3mg1357%
- Total Carbohydrate 557.8g186%
- Dietary Fiber 24.2g97%
- Sugars 20.7g
- Protein 73.1g147%
* 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
Temperature Control: Salt-rising bread requires a consistent warm temperature (around 85-90ðF) for the bacteria to activate. If your kitchen is cool, place the bowl in the oven with the light on, or wrap it in a towel and place it in a sunny spot.
Starter Timing: The initial 15-hour resting period is crucial. The mixture should smell slightly sour and have a bubbly surface. If it smells putrid or moldy, discard and start over.
Dough Consistency: The dough should be soft and slightly tacky but not stick to your hands. Add flour sparingly if needed, as too much flour can result in a dense loaf.
Storage: Allow the bread to cool completely on a wire rack before slicing. Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Variations: You can add herbs, garlic, or seeds to the dough for added flavor.
