Forman'S Salt-Rising Bread
A traditional salt-rising bread with a tangy flavor and chewy texture, perfect for breakfast or brunch, enjoyed by bread enthusiasts and those exploring old-fashioned baking methods.
Ingredients
Instructions
- Scald a quart tin cup or an earthen quart milk pitcher, then fill one third full of warm water (about as warm as the finger can be held in it).
- Add salt, brown sugar, and coarse flour to the water to make a batter of the right consistency for griddle cakes.
- Set the cup, with a spoon in it, in a closed vessel half filled with moderately hot water (not scalding).
- Keep the temperature as nearly even as possible during fermentation.
- Add a teaspoon of flour once or twice during the fermentation process.
Tips & Substitutions
To ensure successful fermentation, maintain a consistent warm temperature and use coarse flour for the best texture. If you can't find coarse flour, a mix of all-purpose flour and a bit of cornmeal can work as a substitute. For a touch of sweetness, consider adding a bit more brown sugar. If the batter seems too thick, adjust with a little warm water.
Serving Suggestions
Serve warm slices of salt-rising bread with Whipped Butter for a delightful treat. This bread pairs well with savory dishes like Baked Rice Pilaf or can be enjoyed with breakfast items. Consider topping with your favorite jam or honey for a sweet touch. It also makes a great base for sandwiches, enhancing any meal.
Storage & Reheating
Store leftover salt-rising bread in an airtight container at room temperature for up to three days. To reheat, wrap slices in aluminum foil and warm in a preheated oven at 350°F for about 10 minutes, ensuring they remain moist and soft. For longer storage, freeze slices in a freezer-safe bag for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Forman'S Salt-Rising Bread contains roughly 54 calories, with 2g protein, 12g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if my batter doesn't rise?
If your batter doesn't rise, it may be due to insufficient warmth or an inactive starter. Ensure the water temperature is warm but not scalding, and check that your fermentation area is consistently warm. You can also try adding a pinch more brown sugar to encourage yeast activity.
Can I make this bread without coarse flour?
While coarse flour is preferred for texture, you can substitute it with a combination of all-purpose flour and a bit of cornmeal. This mix can replicate the desired consistency and flavor, allowing you to still achieve a delicious result in your salt-rising bread.
How can I tell when the bread is done fermenting?
The bread is ready when it has visibly risen and has a slightly bubbly texture. You should also notice a mild, pleasant aroma. This fermentation process usually takes several hours, so be patient and check periodically to ensure you achieve the right consistency and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).