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Salt-Rising Bread
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
This process yields bread with good flavor.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
100Calories
1 gProtein
16 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories100 kcal
Protein1.3 g
Carbohydrates16 g
Fiber0.5 g
Sugars3.5 g
Total Fat3.5 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol3.3 mg
Sodium2.2 mg
Potassium27 mg
Calcium4.8 mg
Iron0.3 mg
Magnesium5.2 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate8.8 mcg
Choline3.2 mg
Caffeine0 mg
Water4.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 118. The excerpt below is the record exactly as published.
SALT-EISING BEEAD. This is also a fermented bread. The yeast or leaven to start with is made on the same principle as the Maiden Yeast No. 881. The making of this bread requires heat from start to finish. Corn meal is scalded with milk, to which a pinch of soda is added, into a soft batter; the batter is kept well covered in a warm place till fermentation has made it light. To this yeast a sponge is set with wheat flour (preferably winter wheat flour) and warm water. When this has risen again, the dough is made, adding more water, sugar
Cook this with the app: pantry check, scaling, and the assistant.