Try this Rahn Salt-Rising Bread recipe, or contribute your own.
Suggest a better description"Salt rising bread is leavened by the fermentation of flour and milk. Bacteria are most important actors in this play. The yeast plants of the air find the batter a good stage for development. Salt rising bread needs more heat while fermenting and a much longer time to bake. Here is a good example:" Stir 2 Tbsp. of corn meal into 1/2 pint of water heated to 130 F. Add 1/2 tsp. of salt and mix very well. Put this in a jar or crock, cover and place it in a pan of water at 160 F. Keep overnight in a warm place. In the morning, warm 1 quart of milk; add 1 tsp. salt and enough warm flour to make a heavy batter. Gradually add the overnight corn meal and beat well for a few moments. Cover and keep in a warm place about 2 hours. Gradually add flour and beat mix until it becomes a very soft dough. Turn out on a floured board and knead until it is elastically smooth. Divide equally into four portions, mold into loaves, and place each in a greased bread pan. Cover with a clean cloth and keep in a warm place for 1/2 hour. Bake in a 350 F. oven for 1 hour. From: Uncle Johns Original Bread Book Shared By: Pat Stockett
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 33 | ||
Calories from Fat: 9 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 18mg | 1 % | |
Potassium 90.4mg | 2 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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