Low Sodium Bread Recipe

If you’re managing your sodium intake, finding flavorful baked goods can be a challenge. That’s why this Low Sodium Bread Recipe is a game changer. 

Designed for individuals who want to reduce salt without compromising on taste, this bread is soft, fluffy, and surprisingly satisfying. 

Whether you’re following a heart-healthy diet or simply looking for better food choices, homemade bread gives you full control over the ingredients—no hidden salts or preservatives. 

Most store-bought bread can contain up to 250mg of sodium per slice, but this version contains significantly less, making it a smart, wholesome choice.

With simple ingredients and a bit of patience, you can make this low sodium bread at home even if you’re a beginner baker. 

This recipe is perfect for sandwiches, toast, or just enjoying warm out of the oven with a little unsalted butter. Let’s get started with this healthy and delicious Low Sodium Bread Recipe!

Personal Experience 

When I first started watching my sodium intake, bread was one of the hardest things to give up. I experimented with several recipes, but they either lacked texture or flavor. 

Finally, I created this Low Sodium Bread Recipe that strikes the perfect balance—light, slightly nutty, and versatile. 

Now, it’s a staple in my weekly meal prep, and I feel great knowing exactly what’s in every slice.

Equipment List

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Wooden spoon or dough scraper
• Loaf pan (9×5-inch)
  Clean kitchen towel or plastic wrap
• Oven
• Wire cooling rack

Ingredients List

• 3 cups all-purpose flour (or bread flour)
• 1 ¼ cups warm water (110°F)
• 2 teaspoons sugar or honey (optional, for yeast activation)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar (adds flavor without sodium)
• Optional: 1 tablespoon ground flaxseed or rolled oats for texture

Note: This Low Sodium Bread Recipe contains less than 10mg of sodium per slice, depending on flour and added mix-ins.

Low Sodium Bread Recipe – Step-by-Step Preparation

Step 1: 

Activate the Yeast: In a small bowl, combine warm water and sugar (or honey). Stir in the yeast and let it sit for 5–10 minutes until foamy.

Step 2: 

Mix the Dough: In a large bowl, combine flour and optional flaxseed. Add in the foamy yeast mixture, olive oil, and apple cider vinegar. Mix until a shaggy dough forms.

Step 3: 

Knead the Dough: Turn the dough out onto a floured surface. Knead for 8–10 minutes by hand, or 5 minutes with a stand mixer until smooth and elastic.

Step 4: 

First Rise: Place the dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Step 5: 

Shape the Loaf: Punch down the dough, shape it into a log, and place it in a greased 9×5-inch loaf pan.

Step 6: 

Second Rise: Cover and let the dough rise again for 30–45 minutes, until it just peaks over the edge of the pan.

Step 7: 

Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped.

Step 8: 

Cool: Remove from the pan and cool on a wire rack for at least 1 hour before slicing.

Tips For Success

• Use fresh yeast: Old or expired yeast won’t rise properly—check the expiration date before starting.
• Measure ingredients accurately: Too much flour makes the bread dense; use the spoon-and-level method.
• Warm water is key: Yeast activates best in water between 105–110°F.
• Allow full rise times: Rushing the process will lead to flat or dense bread.
• Cool completely before slicing: Cutting too soon lets steam escape and ruins texture.
• Add herbs for flavor: Sodium-free garlic powder, rosemary, or onion flakes enhance taste naturally.
• Use bread flour for a chewier texture: While all-purpose works, bread flour provides more structure.

Variations

1. Whole Wheat Version: Swap 1 cup of flour for whole wheat flour for more fiber.
2. Seeded Loaf: Mix in chia, sunflower, or flax seeds for extra texture and nutrients.
3. Herb Infused: Add sodium-free herbs like rosemary, basil, or oregano to boost flavor naturally.
4. Oatmeal Topping: Sprinkle rolled oats on top before baking for a rustic look.
5. Mini Rolls: Shape into 8 small rolls and reduce bake time to 20–25 minutes.

Conclusion

This Low Sodium Bread Recipe is not only simple but also life-changing for anyone trying to cut back on salt. 

With a handful of pantry staples and a little patience, you can bake a fresh, healthy loaf that fits your dietary needs. 

Whether you’re new to baking or a seasoned pro, this recipe is sure to become a go-to favorite in your kitchen. Give it a try—you won’t miss the salt!

FAQs

How should I store homemade low sodium bread?

Store your cooled loaf in an airtight container or zip-top bag at room temperature for up to 3 days.

For longer storage, slice the loaf and freeze the slices individually. Toast straight from the freezer as needed.

Can I make gluten-free low sodium bread?

Yes, you can adapt this low sodium bread recipe using a gluten-free flour blend designed for yeast baking.

Be sure to include xanthan gum if your blend doesn’t already have it. The texture will vary slightly, but it can still yield a delicious, heart-healthy loaf.

Can I make this bread in a Dutch oven?

Yes, though the texture will be different. For a crustier exterior, you can bake the dough in a preheated Dutch oven with the lid on for the first 20 minutes, then remove the lid to finish baking.