| | African Salt Rising Bread Makes two 2 pound loaves: First Day:
2 teaspoons of salt
1 tablespoon of sugar
1 1/4 cups of boiling water
1/2 cup plus 2 tablespoons of cold water
1 cup of whole wheat flour or mealie meal |
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Instructions:
Second Day
1 1/4 cups of hot water
8 cups (2 pounds) of whole wheat flour or all purpose flour or a half and half mixture In a large mixing bowl, mix together the salt, sugar, boiling water and cold water. Sprinkle the whole wheat flour or cornmeal over the top and cover with plastic wrap. Leave the mixture in a warm place for 24 hours. The next day, stir in the hot, but not boiling, water and then beat in the flour to make a very moist dough, almost like a thick batter. Leave the dough in the bowl and sprinkle a little more flour over the top. Cover the bowl and leave it in a warm place for 1 hour for the dough to double in size. Preheat your oven to 400ºF. Divide the dough between two 2 pound bread pans and leave it in a warm place for about an hour, or until it rises almost to the top of the pans. Bake the loaves for 40 minutes or until they are browned on top and sound hollow when tapped. Cool them on wire racks. Enjoy! |
