Low Sodium Country Split Bread

Savor the wholesome goodness of Low Sodium Country Split Bread, a rustic and heart-healthy take on classic homemade bread. This recipe combines the nutty richness of whole wheat flour with the versatility of all-purpose flour, creating a perfectly balanced, tender crumb. Sweetened naturally with a touch of honey and enriched with creamy milk and unsalted butter, this bread boasts incredible flavor without the extra sodium. The dough is kneaded to a soft, elastic perfection, then crowned with rolled oats for an irresistible bakery-style finish. Whether you’re slicing it for sandwiches, toasting it for breakfast, or enjoying it fresh out of the oven, this low sodium bread is a delight for health-conscious bakers. Easy to prepare yet brimming with homemade charm, it’s a must-try recipe for anyone seeking nutritious, flavorful alternatives to store-bought bread.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 250 grams Whole wheat flour
• 250 grams All-purpose flour
• 2.25 teaspoons Active dry yeast
• 2 tablespoons Unsalted butter, melted
• 2 tablespoons Honey
• 300 milliliters Milk
• 100 milliliters Warm water
• 0.5 teaspoon Salt substitute
• 2 tablespoons Rolled oats

Directions

Step 1

In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.

Step 2

In a large mixing bowl, combine the whole wheat flour and all-purpose flour. Mix well.

Step 3

In a saucepan, gently heat the milk until lukewarm, then add the melted butter and honey. Stir until the honey is dissolved.

Step 4

Pour the yeast mixture and the warm milk mixture into the flour mixture. Add the salt substitute.

Step 5

Stir using a wooden spoon for a rough dough, then transfer to a lightly floured surface.

Step 6

Knead the dough for about 8-10 minutes until it becomes smooth and elastic.

Step 7

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 8

Punch down the dough gently and transfer it back to a floured surface. Shape it into a loaf by rolling it out and tucking the ends under.

Step 9

Place the shaped loaf onto a baking sheet lined with parchment paper. Sprinkle the top with rolled oats for texture.

Step 10

Cover with a clean tea towel and let it rise again for 30 minutes.

Step 11

Preheat your oven to 375°F (190°C).

Step 12

Once the loaf has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 13

Allow the bread to cool on a wire rack before slicing. Serve as desired and enjoy your low sodium country split bread.

Nutrition Facts

Serving size	(1001.2g)

Amount per serving	% Daily Value*
Calories	2311.0

Total Fat 37.7g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 89.8mg	0%
Sodium 145.4mg	0%
Total Carbohydrate 431.0g	0%
Dietary Fiber 39.7g	0%
Total Sugars 51.3g
Protein 74.3g	0%

Vitamin D 136.1IU	0%
Calcium 521.6mg	0%
Iron 22.2mg	0%
Potassium 3826.1mg	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: 14.4%

Protein: 12.6%

Carbs: 73.0%