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Salt Rising Bread

Salt Rising Bread

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 d 1 h
Valarie

Valarie

THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

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  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
  2. When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
  3. Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
  4. Preheat the oven to 375 degrees F (190 degrees C).
  5. Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

dbmr
122

dbmr

4/11/2003

I have been trying to duplicat the salt rising bread my grandmother made back in the 30's for over 25 years. Most tries have been total failures. I tried this recipe yesterday (02/19/00) and the bread was delicious, and rose magnificently. I am very happy to have this recipe. It is better than the bread made with King Arthur Salt Rising yeast.

BBACK13
83

BBACK13

12/28/2003

My Mom was born and raised in a Kentucky, Ohio river town. She has always loved this bread. We all live in the St. Louis area and cannot find this bread anywhere. She has not had any of this bread for almost 15 years. So I made her 5 loaves for Christmas. She loved it. I did save a loaf for myself. It was not a hard recipe but it does take some time. I recognized the smell during the starter stage. I thank you and my Mother thanks for a great recipe.

craftgal1
73

craftgal1

4/11/2003

I didn't think I would ever find this recipe again. My mother is German and she would make this when I was a child, although kids don't usually like it because it's not the normal white bread that they're used to. This is a great recipe for this very "different" kind of bread. Try it, you'll like it.

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