Low Sodium Bread Recipe
This low sodium bread recipe is perfect for those watching their salt intake. Made with simple ingredients like whole wheat flour, yeast, and olive oil, it’s soft, hearty, and flavorful without added salt. Ideal for heart-healthy diets, it’s easy to make at home and pairs well with any meal or as a sandwich base.
Equipment
- Large mixing bowl
- Loaf pan (8.5 x 4.5 inches)
- Measuring cups and spoons
- Kitchen towel or plastic wrap
- Oven
- Cooling rack
Ingredients
- 3 cups whole wheat or all-purpose flour
- 2¼ teaspoons active dry yeast 1 packet
- 1¼ cups warm water 110°F or 45°C
- 1 tablespoon olive oil optional, for added moisture
- 1 tablespoon honey or sugar optional, for a touch of sweetness
- 1 teaspoon garlic powder optional, as a salt substitute
Instructions
Activate the Yeast
- In a large mixing bowl, combine the warm water, honey or sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes, or until the mixture becomes frothy. This step ensures that the yeast is active and ready to help the dough rise.
Mix the Dough
- Add the flour and garlic powder (if using) to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms.
Knead the Dough
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
First Rise
- Place the kneaded dough into a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Shape the Dough
- Punch down the risen dough to release any air bubbles. Turn it out onto a floured surface and shape it into a loaf.
Second Rise
- Place the shaped dough into a greased loaf pan. Cover and let it rise for another 30-45 minutes, or until it has risen above the edges of the pan.
Bake the Bread
- Preheat your oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Slice
- Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.
Notes
1. Watch the water temperature: If the water is too hot, it can kill the yeast. I always aim for warm—not hot—water, around 110°F. This helps the dough rise properly.
2. Let it cool completely: I never slice the bread while it’s still warm. Cutting too soon can make it gummy inside. Letting it cool gives a clean, even slice and better texture.