Monday, August 19, 2013

...Vegan Amish Salt Rising Bread...a Detailed How To...

...I was so intrigued when I read this article about Salt Rising Bread...especially that it is particularly popular in West Virginia...

The exact origin of this bread is unknown, but evidence suggests that it was the pioneer women in early American states that discovered how to make bread without yeast. Commercial yeast was not available until the 1860s. Currently, the tradition of making Salt Rising Bread is kept alive by relatively few individuals and bakeries that tend to be clustered in the mid to eastern United States. It is particularly popular in West Virginia, Western New York, and Western Pennsylvania. Wikipedia

...I have not delved (very far) into the making of bread without yeast...but I thought it would be a fun adventure...

...and it sort of was...it took all weekend...
...start by peeling and grating a potato...
...boil some water...
...mix some Cornmeal, sugar, and salt...the name of this bread would have you believe that it is very salty...but it's not...the entire recipe only has one teaspoon...1/2 teaspoon now...and 1/2 later...

It is thought that the salt used in the starter is used to suppress yeast growth and provide an environment more conducive for the microbes to grow... from the article above...
...add your boiling water...
...cover...
...and place in a pan of hot water...I actually put my pan of hot water into my oven and left the light on...as the article states that the starter does best at temperatures ranging from 100-113° F (38–45 °C)...and I don't have any place in my house that's 100 degrees (thankfully)...
...leave it overnight...and it will get all bubbly and kinda stinky...in a cheese-y sort of way...
...add some lukewarm soymilk...
...the rest of the salt...
...some melted and cooled Earth Balance...
...then add the flour...mix well...
...my dough was very sticky...
...prepare the surface for kneading with LOTS of flour...because of the sticky dough...
...knead for about 10 minutes...
...until smooth and elastic...I kneaded in at least another 1/2 cup of flour too...
...divide the dough...
...shape into two loaves and place in prepared (greased with Earth Balance) loaf pans...
...I put mine back in the oven with the light on to rise until double...
...bake at 350° F for 10 minutes and then turn the oven down to 300° F for another 30 minutes...
...true to it's description...it is a very dense bread...
...slice and serve warm with some Earth Balance...what could be better on a Sunday morning?...
...my recipe...

Amish Salt Rising Bread

Ingredients

• 1 potato
• 4 ½ tsp corn meal
• 1 tablespoon sugar
• 2 cups boiling water
• 1 cup lukewarm soymilk
• 1/2 cup water
• 1 teaspoon salt divided
• 4 ½ tsp Earth Balance
• 3 ½ cups flour

Instructions

1. Peel and grate potato.
2. Add corn meal, sugar, ½ teaspoon salt, and boiling water.
3. Cover and set in pan of hot water – I put mine in the oven with the light left on…
4. Allow to stand (overnight) until you can see bubbles.
5. Add milk, water, ½ teaspoon salt, and Earth Balance.
6. Add flour to make stiff dough to knead.
7. Knead till smooth and elastic about 10 minutes.
8. Form into loaves and put into greased loaf pans.
9. Cover and let rise until double.
10. Bake in 350 oven for 10 minutes then at 300 for a total tof 35 to 40 minutes

...and a more printable one for you...

~Wishing you a lovely start to your week!
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7 comments:

  1. Joyful3:03 PM

    The bread does look good. I'd like to try it some time.

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  2. Elizabeth9:33 PM

    Interesting. I will try it, too. MOM

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  3. Kim1:32 PM

    I've been experimenting with bread recipes the last few months, and I'll have to try this one too! I'm a vegetarian that leans into veganism whenever I can. I am your newest follower.
    Blessings,
    Kim

    ReplyDelete
  4. Maureen1:58 PM

    Love warm bread.

    ReplyDelete
  5. affectioknit9:17 AM

    @Kim @ Light Cottage
    Thanks Kim,

    This bread was really good...it did take a long time to make so I'm not sure if we'll try it again...it was fun though...just lots of babysitting dough...and it was really interesting to make a risen bread without yeast or sourdough...

    Have a lovely day!

    ~Affectioknit-ly,

    Teresa

    ReplyDelete
  6. tktim1:35 AM

    Thanks for your Vegan version. My mother(from Virginia) would make this bread all the time. Growing up in Ohio we only had my mother's breads. She would make White, Cracked Wheat and Salt Rising breads. Some of my brother's friends would come over then run out ot the house complaining about the smell of the bread, but it was the best bread,especially toasted. I've read that you can make it with water only instead of milk, but didn't think that would work. A major company here in California use to make Salt Rising Bread, but no longer. I'm not a cook but may try to make this one day. Thanks again.

    ReplyDelete
    Replies
    1. affectioknit1:51 PM

      Hi tktim,
      Thanks for stopping by Affectioknit...nice to 'meet' you...your Mom's bread sounds amazing...I hope you are successful with your salt rising bread...I'd love to see a photo of it when you're done...
      ~Affectioknit-ly,
      Teresa

      Delete