Salt-rising bread is a unique American Southern tradition that relies on wild bacteria rather than yeast or baking powder for leavening. This recipe guides you through creating the “sponge” using boiled potatoes, cornmeal, and honey, which must ferment for about 15 hours at a warm temperature. The result is a bread with a distinctive tangy aroma and a dense, moist texture that holds up beautifully to slicing. It is an impressive project for home bakers looking to explore traditional fermentation methods. Serve it warm with butter or alongside hearty stews and gravies.
Salt-Rising Bread Ii
Description
Salt-rising bread is a unique American Southern tradition that relies on wild bacteria rather than yeast or baking powder for leavening. This recipe guides you through creating the "sponge" using boiled potatoes, cornmeal, and honey, which must ferment for about 15 hours at a warm temperature. The result is a bread with a distinctive tangy aroma and a dense, moist texture that holds up beautifully to slicing. It is an impressive project for home bakers looking to explore traditional fermentation methods. Serve it warm with butter or alongside hearty stews and gravies.Ingredients
Directions
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Preheat oven to 350&# 194;°F (177ðC).
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Place thinly sliced new potatoes, 3 teaspoons salt, honey, and cornmeal in a stainless steel bowl.
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Cover the mixture completely 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 and discard the potatoes, reserving the liquid water.
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In a mixing bowl, combine baking soda, the remaining 2 teaspoons of salt, and 3 cups of flour.
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Add the reserved potato water to the dry ingredients and beat on slow speed for about 5 minutes.
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Scrape this "sponge" into a clean 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 and bring to a boil.
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Immediately remove from heat and let cool until lukewarm.
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Return the sponge to the mixing bowl, 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, adding up to 3/4 cup additional flour if the dough is too sticky.
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Divide the dough into 3 equal portions and place into greased loaf pans.
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Cover with a damp towel, place in a warm spot, and let rise until doubled in volume.
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Bake for about 1 hour, or until golden brown and cooked through.
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
Maintaining a consistent temperature of around 90ðF is crucial for the initial 15-hour fermentation. You can place the bowl in an oven with only the light on, or wrap it in towels and place it near a warm appliance.
The starter should smell tangy and slightly sweet after fermentation. If it smells putrid or moldy, discard and start over.
Salt-rising bread does not use yeast, so it will not rise as high as yeast breads. The texture is denser and chewier.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze slices for longer storage.
