Go Back
Low Sodium Bread Recipe

Low Sodium Bread Recipe

Recipes Walay
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. 
Prep Time 20 minutes
2 hours 35 minutes
Total Time 55 minutes
Course Bread, Breakfast, Side Dish
Cuisine American
Servings 12 Slices
Calories 120 kcal

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.
Keyword Low Sodium Bread Recipe