Salt Rising Bread

 

Salt rising bread  also known as salt risen bread          is a special kind of bread which utilizes the ‘Clostridium perfringens’ bacterium as its main rising agent instead of yeast or baking soda. Several lacobacillulus along with other microbes also acts as a leavening agent for the bread. Salt is usually included in the starter which is believed to inhibit the growth of yeast thereby providing an ideal environment for the Clostridium perfringens bacteria to thrive. Heated rock salt was basically used previously which provided the starter with a warm and conducive environment necessary for the bacteria to grow. 

 

The bread is made from wheat flour mixed with a starter consisting of either milk or water mixed with corn, potato or other minor ingredients. The bread has a characteristic cheesy flavor with a dense crumb and is white in color. The bread is particularly popular in the east and central parts of the United States especially in New York.

 

History of Salt Rising Bread Recipe

The bread was believed to be popular across Scotland and Ireland in the mid 17th century. It started being made in the United States during the early part of the 18th century. The women in the country did not have access to the commercial yeast and discovered the method of preparing bread by using alternative means. Water, cornmeal, salt and potatoes were usually stirred together and kept warm throughout the night. The liquid was strained and used as a starter for making the salt rising bread the next morning. This type of bread gained popularity across Western Virginia, Kentucky, Tennessee and Pennsylvania.

 

     Ingredients Used and Popular Salt Rising Bread Recipe

The bread can be prepared without using any salt at all. A salt less starter usually works best when prepared from cornmeal, wheat gluten and bi carbonate of soda stirred together with scalded milk.

 

The starter is added to the flour in order to make a batter which is allowed to rise before being baked. The starter also known as the raisin has a strong odor like smelly cheese. The loaves are shaped and baked in greased pans with the tops of the dough being greased as well.

 

There have been a few variations formulated over the use of starters. A few commercial establishments also make use of baking soda instead of adding salt or sugar to it. Campden tablet is also known to be used for suppressing the growth of yeast.

 

Nutritive Facts: Salt Risen Bread      

The salt rising bread is considered to be healthy consisting of only 87 calories per serving. It contains 5% proteins and a good amount of carbohydrates with no appreciable fat unless eaten with butter and other fatty products.