Low Sodium Hops Bread
Experience the rustic charm of homemade *Low Sodium Hops Bread*, a unique twist on traditional bread recipes that highlights the subtle, earthy flavors of hops flowers. This hearty loaf combines all-purpose and whole wheat flours for a wholesome balance, while honey and buttermilk lend a touch of sweetness and tang. With hops water infused into the dough, this bread offers a distinctive aroma and flavor without unnecessary sodium. Perfect for those seeking a low-sodium alternative, this yeast-risen bread boasts a soft and airy texture with a beautifully golden crust. Serve it warm as a side for soups or stews, or use it to elevate your favorite sandwich. Whether you're an experienced baker or a beginner, this recipe transforms simple ingredients into a truly artisanal treat. Discover the magic of baking with hops!
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Ingredients
- 4 cups all-purpose flour
- 1 cup whole wheat flour
- 2.5 teaspoons dry active yeast
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 2 tablespoons hops flowers
- 1.5 cups warm water
- 0.5 cup buttermilk
- 1 tablespoon olive oil
Directions
Step 1
In a small saucepan, combine the hops flowers with 1/2 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes to extract flavor. Remove from heat and let it cool to lukewarm. Strain the liquid and set it aside, reserving the hops water for the dough.
Step 2
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and dry active yeast.
Step 3
Add the strained hops water, warm water, and buttermilk to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
Step 4
Melt the butter and mix it with the honey. Add this mixture to the dough and knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Step 5
Lightly coat a large bowl with olive oil and place the dough in the bowl, turning it to coat the dough with oil. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
Step 6
Preheat your oven to 375°F (190°C). Punch down the risen dough to release excess air, then shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet.
Step 7
Cover the shaped dough with a damp cloth and let it rise again for 30-45 minutes, or until noticeably puffy.
Step 8
Cut slashes into the top of the loaf with a sharp knife, if desired, and bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 9
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (1169.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2751.5 |
| Total Fat 61.3g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 106.4mg | 0% |
| Sodium 153.8mg | 0% |
| Total Carbohydrate 479.8g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 24.8g | |
| Protein 73.0g | 0% |
| Vitamin D 63.4IU | 0% |
| Calcium 260.4mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 1347.5mg | 0% |
Source of Calories