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Salt-Rising Bread

Salt-Rising Bread recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 3
Calories: 2749.0
Dietary: Vegetarian
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
  • 3 1/2 cup Thinly sliced new potatoes
  • 5 teaspoon Salt
  • 3 tablespoon Honey
  • 2 tablespoon Yellow cornmeal
  • 4 cup Boiling water
  • 1 teaspoon Baking soda
  • 8 cup All-purpose flour
  • 1 cup Milk
  • 2 tablespoon Olive oil
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175°C).
  2. 2
    Place thinly sliced potatoes, 3 teaspoons salt, honey, and cornmeal in a stainless steel bowl.
  3. 3
    Cover the mixture with boiling water.
  4. 4
    Cover the bowl with a cloth and let stand in a warm place (around 90°F) for about 15 hours to create the starter.
  5. 5
    Drain the mixture, discarding the potatoes, and reserve the liquid.
  6. 6
    In a mixer bowl, combine baking soda, remaining 2 teaspoons salt, and 3 cups of flour.
  7. 7
    Add the reserved potato water and mix on slow speed for about 5 minutes to form a "sponge."
  8. 8
    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.
  9. 9
    Meanwhile, combine milk and olive oil in a small saucepan.
  10. 10
    Bring to a boil, then immediately remove from heat and let cool to lukewarm.
  11. 11
    Return the sponge to the mixing bowl.
  12. 12
    Add the lukewarm milk mixture and slowly incorporate the remaining 5 cups of flour.
  13. 13
    Knead with a dough hook for 7 minutes, or by hand until smooth and elastic.
  14. 14
    If the dough is too sticky, add up to 3/4 cup additional flour as needed.
  15. 15
    Divide the dough into 3 equal portions and place each into a greased loaf pan.
  16. 16
    Cover with a damp towel and let rise in a warm spot until doubled in volume.
  17. 17
    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 85-90°F) 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.

Keywords: salt-rising, bread, starter, unleavened, potato, cornmeal, honey, southern, baking, homemade, tangy, fluffy, vegetarian, traditional, fermentation, loaf, comfort food, rustic, baking soda, flour
Read it online: https://www.chefs-mate.com/recipe/salt-rising-bread-3/