Low-Sodium Bread Recipe
This Low-Sodium Bread Recipe delivers real bread flavor using quality flour, yeast, and minimal salt—perfect for mindful eating.
Equipment
- Large mixing bowl
- Measuring cups and spoons.
- Wooden spoon or dough whisk
- Clean kitchen towel
- Loaf pan (9x5 inch)
- Oven
- Wire cooling rack
Ingredients
- 3 cups all-purpose flour or bread flour
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup warm water about 110°F
- 1 tablespoon honey or sugar
- 1 tablespoon olive oil or neutral oil
- 1/4 teaspoon salt optional but recommended
Optional additions:
- 1 tablespoon unsalted butter for brushing
- 1 teaspoon dried herbs rosemary or thyme
Instructions
Step 1: Activate the Yeast
- In a large bowl, combine warm water, honey, and yeast. Stir gently and let it sit for 5–10 minutes until foamy. That foam tells you the yeast is alive and ready to work its magic.
Step 2: Mix the Dough
- Add olive oil and salt (if using) to the yeast mixture. Gradually stir in the flour until a soft dough forms. It should look shaggy but cohesive.
Step 3: Knead Until Smooth
- Turn the dough onto a lightly floured surface and knead for about 8–10 minutes. The dough should become smooth, elastic, and slightly springy to the touch.
Step 4: First Rise
- Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot for 60–75 minutes, or until doubled in size.
Step 5: Shape the Loaf
- Gently punch down the dough and shape it into a loaf. Place it into a greased loaf pan, cover, and let it rise again for 30–40 minutes.
Step 6: Bake to Golden Perfection
- Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, until the top is golden and the loaf sounds hollow when tapped.
Step 7: Cool and Enjoy
- Remove from the pan and cool on a wire rack before slicing. This resting time helps set the crumb and improves texture.