Low Sodium Ancient Grains Bread

Discover the wholesome goodness of our Low Sodium Ancient Grains Bread, a nourishing homemade loaf packed with flavor and nutrition. This recipe combines the earthy richness of whole wheat and spelt flours with the hearty textures of quinoa, millet, and a medley of seeds including pumpkin, sunflower, and flaxseed. Naturally leavened with a touch of honey and apple cider vinegar, this bread achieves a tender, airy crumb without the need for excess salt, making it perfect for those seeking heart-healthy bread options. With just a few simple steps, including a satisfying kneading process and a double rise for perfect texture, this loaf bakes to golden perfection, filling your kitchen with its mouthwatering aroma. Serve it as a nutritious base for sandwiches, toast it with your favorite spread, or enjoy it on its own—every slice is a celebration of ancient grains and clean eating.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Whole wheat flour
• 1 cup Spelt flour
• 0.25 cup Quinoa
• 0.25 cup Millet
• 0.25 cup Pumpkin seeds
• 0.25 cup Sunflower seeds
• 2 tablespoons Flaxseeds
• 2.25 teaspoons Instant yeast
• 2 tablespoons Honey
• 2 tablespoons Olive oil
• 1.5 cups Warm water
• 1 tablespoon Apple cider vinegar

Directions

Step 1

Begin by rinsing the quinoa and millet in a fine-mesh strainer under running water. Drain well.

Step 2

In a large mixing bowl, combine whole wheat flour, spelt flour, quinoa, millet, pumpkin seeds, sunflower seeds, and flaxseeds. Mix well to ensure even distribution.

Step 3

Add instant yeast to a small bowl. Mix with honey, olive oil, and apple cider vinegar. Stir in warm water (110°F or 43°C) until well combined. Let stand for 5 minutes to activate the yeast.

Step 4

Pour the wet ingredients into the dry ingredient mixture. Use a wooden spoon to stir until a shaggy dough forms.

Step 5

Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.

Step 6

Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.

Step 7

Preheat your oven to 375°F (190°C).

Step 8

Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Shape the dough into a loaf and place it in a lightly greased 9x5-inch loaf pan.

Step 9

Cover the loaf with a damp towel and let it rise again for about 30 minutes, or until it has risen just above the edge of the pan.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 11

Remove from the oven and let it cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. Enjoy your homemade low sodium ancient grains bread!

Nutrition Facts

Serving size	(1140.8g)

Amount per serving	% Daily Value*
Calories	2519.8

Total Fat 84.9g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 649.1mg	0%
Total Carbohydrate 383.5g	0%
Dietary Fiber 58.6g	0%
Total Sugars 39.0g
Protein 86.8g	0%

Vitamin D 0IU	0%
Calcium 228.5mg	0%
Iron 23.2mg	0%
Potassium 2462.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 13.1%

Carbs: 58.0%