– Learn how to make three different types of salt bread from the 1800s.
– Use the recipes to learn how to use different ingredients and techniques.
– Salt bread is a healthy alternative to white bread.
– It’s easy to make at home.
– Try one of these recipes to make your own salt bread.
Salt-rising bread most likely originated in the early 1700s with the pioneer people settling in the Appalachian Mountains. This article focuses on a Virginia recipe that has been around for many years. This type of bread is made without adding any yeast and depends on the naturally occurring wild yeast in the ingredients used, Clostridium perfringens. With just a few ingredients a nice loaf of bread can be made without much effort or cost. You might also like to try this bread with herbs added to make it even more flavorful. No automated bread machine is needed.
Sometimes you want some special bread just for baking in the regular oven. You you can still come up with a tasty result that will rival what you get with the automated machine.
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Salt rising bread recipe is for those occasions. A nice warm loaf of fresh bread can brighten up any meal with little work. Commercial bread is loaded with high-calorie content and preservatives. A lot of the recipes that you will find today suggest the use of special bread flour. This recipe uses ingredients that may already be in everyone’s kitchen pantry. One interesting discover I found is a recipe that uses potato and cornmeal for a bread starter.
Let me know in the comments if you have ever made or heard of salt-rising bread. I don’t make it often but when I do I love it warm with some fresh butter!
Method
- Put half a teaspoon of salt in half a cup of four, pour on boiling water to make a stiff dough, and work it well.
- Put this where it will keep warm all night; next morning take a pint each of milk and warm water, a teaspoon of salt, and mix in flour to make a drop batter.
- Then add the scalded flour mixture and set the dish in warm water till it rises.
- When light, add flour enough to form a stiff dough, and when light shape into loaves, rise and bake.
Salt Rising Bread – As made in Kentucky
Method
- Stir one heaped tablespoon of white cornmeal into half a cup of scalding milk at night.
- Put it in a cup and set it in a warm place. In the morning make a drop batter with one pint of warm water, a saltspoon of soda, and flour; stir in the cornmeal mixture, and heat it well.
- Set the bowl into a kettle of warm water and keep it at an even temperature. It will be light in about two hours.
- Then add one and a half pints of warm water, a teaspoon of salt, and flour enough to make a dough.
- Knead it until smooth, put it into pans to rise, put them in a warm place to rise, and when light bake.
Salt Rising Bread – From a Colored Cook
Method
- Pour one-pint boiling sweet milk over three heaping tablespoons of sifted cornmeal; stir well and set in a warm, not hot, place to rise all night.
- Early next morning add to this mixture one pint of milk or warm water, one teaspoon of sugar, and a pint of flour.
- Beat well and keep it in a warm place until it is full of bubbles. Then stir in seven pints of flour, a tablespoon of salt, and two tablespoons of lard.
- Knead the dough until very smooth. Shape into loaves put them in the pans, and after rising for two hours, bake in a moderate oven.
Salt Rising Bread with Starter
Ingredients
Method
- Pare and slice potatoes.
- Add cornmeal, sugar, salt, and boiling water.
- Wrap bowl in a heavy cloth, cover, and allow to stand in a warm place overnight.
- In the morning remove potatoes. Add milk, water, baking soda, salt, and shortening.
- Add sufficient flour to make a dough just stiff enough to knead. Knead until smooth and elastic.
- Form into loaves—place in well-greased pans.
- Cover and let rise until double in bulk.
- Bake in a moderate oven, about 400 degrees F for about 45 minutes.
Salt-Rising Bread 1889
Ingredients
Method
- For 3 ¼ pounds of salt-rising bread make a starter. Scald the milk and stir in the sugar, corn meal, and salt. Put this in a clean covered jar and place in a bath of water as hot as the hand can bear. Keep this mixture in a warm place (115 °F) from 5 to 7 hours, or until it shows fermentation. The gas can be heard to escape when it has fermented sufficiently.
- To this mixture add: 7¾ ounces flour, 2 cups lukewarm water, 2 tablespoons sugar, and 3 tablespoons melted fat.
- Beat this sponge thoroughly, put the jar into the warm water bath (115 °F), and let rise until the sponge is very light and full of bubbles.
- To this sponge add 2 pounds 1 ounce (8½ cups) sifted all-purpose flour, which will give a stiff dough. Knead for 10 or 15 minutes, cut, mold into loaves, place in greased pans, and allow to rise until two and one-half times the original bulk.
- Bake for about 35 minutes in a moderately hot oven (385 °F) for 10 minutes, then lower to 350 °F to finish.
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