Salt Rising Bread
Transport yourself to the heart of American culinary tradition with Salt Rising Bread, a unique and flavorful loaf boasting a rich history. This old-fashioned bread, known for its cheesy aroma and tender crumb, takes center stage with a naturally fermented starter made from stone-ground cornmeal and boiling water—no commercial yeast required! The magic lies in the warm, slow fermentation process, which imparts its signature tangy flavor and soft, dense texture. Perfect for sandwiches, hearty toast, or simply slathered with butter, this recipe is a labor of love with richly rewarding results. Whether you're a seasoned baker or ready to try something new, Salt Rising Bread is a fascinating way to explore heritage baking techniques while savoring the irresistible taste of homemade bread.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tbsp Stone-ground cornmeal
- 1 cup Boiling water
- 4 cups All-purpose flour
- 2 cups Milk
- 0.5 tsp Baking soda
- 1 tsp Salt
- 1 tbsp Butter or lard (optional, for greasing)
Instructions
Step 1: Prepare the starter. In a small mixing bowl, combine 2 tablespoons of stone-ground cornmeal with 1 cup of boiling water. Stir well and cover tightly with plastic wrap or a small plate. Let this mixture sit in a warm place (around 90°F) for 8 to 12 hours or until it develops a strong, slightly cheesy aroma. This is the starter.
Step 2: Once the starter has developed, mix it with 2 cups of milk, 1/2 teaspoon of baking soda, and enough all-purpose flour to make a thick batter (approximately 2 cups). Cover the bowl again and return it to the warm spot for another 4 to 6 hours, or until bubbles appear and the batter rises slightly.
Step 3: Prepare the final dough. In a large bowl, combine the starter mixture with 2 more cups of all-purpose flour and 1 teaspoon of salt. Knead the dough on a lightly floured surface for 6 to 8 minutes, or until it becomes smooth and elastic. Add a little additional flour if necessary to prevent sticking.
Step 4: Grease a loaf pan (or two smaller loaf pans) with butter or lard. Shape the dough into a loaf (or divide into two if using smaller pans) and place it inside the pan(s). Cover loosely with a towel and let it rise in a warm place for 2 to 4 hours, or until it has nearly doubled in size.
Step 5: Preheat the oven to 375°F. Once the dough has risen fully, bake the loaf(s) for 35 to 40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 6: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.8 g | 4% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
