Low Sodium Homemade Bread with Red Pepper Spread

Discover the perfect balance of wholesome and flavorful with this Low Sodium Homemade Bread with Red Pepper Spread. This recipe combines the hearty goodness of a whole wheat and all-purpose flour blend with the vibrant taste of roasted red bell peppers, making it a sodium-conscious option that doesn’t skimp on taste. The bread is soft, richly textured, and easy to prepare, featuring a simple yeast dough that rises to perfection, while the red pepper spread offers a smoky-sweet flavor with a hint of garlic, fresh basil, and zesty lemon juice. Ideal for brunches, snacks, or as a centerpiece on your dining table, this healthy, handmade loaf pairs beautifully with its creamy, roasted spread. Perfect for health-conscious bakers, this bread is a must-try for those seeking homemade convenience with gourmet flair.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 3 cups Whole wheat flour
• 1 cup All-purpose flour
• 1 packet Active dry yeast
• 2 tablespoons Sugar
• 2 tablespoons Olive oil
• 1.5 cups Warm water
• 2 large Red bell peppers
• 2 whole Garlic cloves
• 1 tablespoon Lemon juice
• 1 teaspoon Apple cider vinegar
• 0.25 teaspoon Ground black pepper
• 10 leaves Basil leaves (fresh)

Directions

Step 1

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

Step 2

Dissolve the active dry yeast in 1/2 cup of warm water. Let it sit until bubbly, about 5 minutes.

Step 3

Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Gradually stir in the remaining 1 cup of warm water until a dough forms.

Step 4

Turn the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.

Step 5

Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area until it doubles in size, about 1 hour.

Step 6

While the dough is rising, prepare the red pepper spread. Preheat the oven to 400°F (200°C).

Step 7

Place the whole red bell peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally until skins are charred.

Step 8

Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes to loosen the skins.

Step 9

Peel the charred skins from the peppers, remove the seeds, and roughly chop the flesh.

Step 10

In a food processor, combine the roasted peppers, peeled garlic cloves, lemon juice, apple cider vinegar, ground black pepper, and basil leaves. Blend until smooth and set aside.

Step 11

Once the dough has risen, punch it down and shape it into a loaf. Place it in a lightly oiled loaf pan.

Step 12

Cover and let it rise again in a warm area until it doubles in size, about 30 minutes.

Step 13

Preheat the oven to 375°F (190°C) and bake the bread for approximately 35-40 minutes, or until the bread sounds hollow when tapped.

Step 14

Remove the bread from the oven and cool on a wire rack before slicing.

Step 15

Serve slices of the bread with the red pepper spread.

Nutrition Facts

Serving size	(1303.7g)

Amount per serving	% Daily Value*
Calories	2163.5

Total Fat 37.2g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 39.1mg	0%
Total Carbohydrate 405.9g	0%
Dietary Fiber 56.7g	0%
Total Sugars 40.8g
Protein 67.5g	0%

Vitamin D 0IU	0%
Calcium 186.3mg	0%
Iron 21.8mg	0%
Potassium 2578.1mg	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: 15.0%

Protein: 12.1%

Carbs: 72.9%