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Bread

Salt-rising Bread

A bread made by mixing warm water, salt, white and Graham flour, letting it rise, then baking.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Salt-rising Bread

Ingredients

Directions

Make the starter

  1. In a bowl, combine warm water and coarse sea salt.

  2. Thicken the mixture to a stiff batter with white and Graham flour.

  3. Place the bowl in another container filled with warm water.

  4. Let the batter sit until about 1 o'clock, keeping the water warm.

Shape and bake

  1. Once the yeast is light, add enough warm water to make the desired amount of bread.

  2. Mold the dough into pans and let it rise for about 1 hour.

  3. Bake until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

White flour
Provides the main structure that holds the risen loaf together.
Graham flour
Adds structure and a more robust, nutty texture to the loaf.

The step that matters

Keeping the starter warm while it sits. The batter ferments slowly on its own, and the yeast only becomes active and light when the temperature stays warm. If the water cools, fermentation stalls and the bread may not rise properly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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