Low Salt Bread Recipe
This low salt bread recipe is soft, flavorful, and perfect for anyone limiting sodium. Made with simple ingredients, it’s easy to prepare and ideal for toast or sandwiches. With no compromise on texture or taste, it’s a healthier homemade option. I bake it often for a heart-friendly, everyday loaf that fits into any diet.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook mixer
- Loaf pan (8×4 inch)
- Clean kitchen towel
- Oven
Ingredients
- 3 cups all-purpose flour or bread flour for a chewier texture
- 1 packet 2¼ tsp active dry yeast
- 1 tbsp olive oil
- 1 tsp sugar to activate yeast
- 1¼ cups warm water around 110°F / 43°C
- Optional: ½ tsp salt or none if fully low-sodium
- Optional toppings: unsalted seeds sunflower, pumpkin, sesame
Instructions
Activate the Yeast
- In a small bowl, combine warm water and sugar. Stir in the active dry yeast and let it sit for about 5–10 minutes until it becomes foamy. This step is key to ensuring the dough rises properly without salt slowing it down.
Mix the Dough
- In a large mixing bowl, add flour and optional salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until it begins to form a shaggy dough. If you’re using a stand mixer, switch to the dough hook and knead on low speed.
Knead Until Smooth
- Transfer the dough to a lightly floured surface and knead for about 8–10 minutes by hand, or 5–6 minutes using the mixer. The dough should feel soft and slightly tacky, but not sticky.
First Rise
- Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for 1 hour or until it doubles in size.
Shape the Dough
- After the dough has risen, punch it down gently to release air bubbles. Shape it into a loaf and place it into a greased 8×4-inch loaf pan.
Second Rise
- Cover the pan with a towel and let the dough rise again for about 30 minutes. It should rise just above the edge of the pan.
Bake
- Preheat your oven to 375°F (190°C). Bake the bread for 30 minutes until golden brown. The top should sound hollow when tapped.
Cool and Slice
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
Managing a strict low-sodium diet, feel free to omit the salt entirely. The olive oil adds subtle richness, and using quality flour really makes a difference in flavor and texture.
You can also mix in herbs like rosemary or thyme for a flavorful twist—just make sure they’re salt-free.