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.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper Stand mixer with dough hook (optional)
- Loaf pan (9x5 inch)
- Clean kitchen towel or plastic wrap
- Oven
- Wire cooling rack
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Shape the Loaf: Punch down the dough, shape it into a log, and place it in a greased 9x5-inch loaf pan.
- Second Rise: Cover and let the dough rise again for 30–45 minutes, until it just peaks over the edge of the pan.
- Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 30–35 minutes, until golden brown and hollow-sounding when tapped.
- Cool: Remove from the pan and cool on a wire rack for at least 1 hour before slicing.
Notes
- 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.