- Recipes Home
- Interest Groups
Salt Rising Cornbread Recipe
|Milk||1 Cup (16 tbs), scalded, hot|
|Whole wheat flour||4 1⁄4 Cup (68 tbs) (Approximate)|
|Nutritional yeast||1⁄2 Cup (8 tbs)|
|Stock||2 Cup (32 tbs), lukewarm|
Serving size: Complete recipe
Calories 3081 Calories from Fat 628
% Daily Value*
Total Fat 72 g110.2%
Saturated Fat 13.5 g67.5%
Trans Fat 0 g
Cholesterol 27.3 mg
Sodium 2843.9 mg118.5%
Total Carbohydrates 544 g181.4%
Dietary Fiber 81.2 g324.9%
Sugars 51.8 g
Protein 108 g216.9%
Vitamin A 6.2% Vitamin C 1.3%
Calcium 48.2% Iron 154.5%
*Based on a 2000 Calorie diet
Put in large covered jar set in dish of hot water and leave in warm place overnight.
The next morning, turn mixture into bowl.
Add 2 cups of whole wheat flour, yeast, stock, oil and remaining honey.
Return mixture to jar and put again into dish of hot water.
Set in warm place to rise until light and bubbly.
Turn into bowl and add enough flour to make stiff dough.
Knead for 10 minutes.
Shape into 2 loaves and put into oiled pans.
Let rise again in warm place until light.
Bake at 425Â° F. for 15 minutes, decrease heat to 375Â° F. and bake for 30 minutes more.