Traditional Salt-Risen Loaf

Name: Traditional Salt-Risen Loaf
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 36 servings
Cuisine: Amish and Mennonite, American
Ingredients: 2 cups All-Purpose Flour; 0.5 tsp Baking Soda; 0.5 cup Cornmeal; 1 whole Milk; 1 tsp Salt; 3 tbsp Shortening; 1 tbsp Sugar; 2 cups Water

Breakfast 🍳Side Dish 🥗Lunch 🥪Snack 🍿 Amish and Mennonite 🇺🇸American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Traditional Salt-Risen Loaf delivers a uniquely aromatic crumb with subtle tang and a tender, close texture. Built from a warm-fermented cornmeal starter instead of commercial yeast, it develops rich, buttery notes and a nostalgic bakery aroma. Serve for breakfast toast, sandwich slices, or alongside soups when you want an old-time, distinctive bread.

Prep20 mins
Cook30 mins
Serves36
DifficultyHard

1

To make the starter, heat the milk, then stir in 1 tablespoon of the sugar, the cornmeal, and 1 teaspoon of the salt. Place this mixture in a jar and set it in an electric skillet or slow cooker filled with hot water. Keep the temperature between 105 and 115 degrees F (40 to 47 degrees C) for 7 to 12 hours, or until there are signs of fermentation. You can hear gas escaping when it has fermented enough. The foamy bubbles that form on top of the starter may take up to 24 hours. Do not proceed with making the bread until the starter reacts. As it ferments, the distinctive salt-rising aroma will develop.
2

When the starter is bubbly, begin the sponge. Transfer the starter mixture to a medium 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. Return the bowl to the warm water to keep the temperature steady at 105 to 115 degrees F (40 to 47 degrees C). Cover and let it rise until light and full of bubbles; this takes 2 1/2 to 3 hours.
3

Dissolve the baking soda in 1 tablespoon of the warm water and add it to the sponge. Stir 5 1/4 cups of the flour into the sponge, then knead in more flour as needed. Knead the dough for 10 minutes, or until smooth and workable. Divide the dough into 3 portions. Shape the dough and place it in three greased 9x5x3-inch pans. Put the covered pans in warm water, or place the uncovered pans in a warm oven with a bowl of hot water, keeping the temperature at 85 degrees F (30 degrees C). Let the bread rise until it is about 2 1/2 times its original size, which takes about 5 hours; the loaves will round to the tops of the pans.
4

Preheat the oven to 375 degrees F (190 degrees C).
5

Bake the bread at 375 degrees F (190 degrees C) for 10 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for another 20 minutes, or until light golden brown. To dry a salt-rising culture, save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth, and let it dry. Store the 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 the recipe to boost the bread’s flavor.