Discover the hearty charm of Low Sodium Mischbrot, a traditional mixed rye and wheat bread made with wholesome ingredients and perfect for low-sodium diets. This recipe combines the earthy richness of whole rye flour with the nutty notes of whole wheat, elevated by the subtle sweetness of honey and the warm spice of caraway seeds. With just a teaspoon of instant yeast and a splash of apple cider vinegar, this bread achieves a perfectly soft texture and gentle tang. The homemade loaf is oven-baked for a crispy, golden crust that gives way to a delightfully chewy crumb. Ideal for sandwiches, toast, or enjoying on its own, this bread is a healthy yet satisfying staple. Easy enough for beginners yet authentic enough to impress seasoned bakers, it’s a must-try for anyone seeking a flavorful, homemade alternative to store-bought bread.
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In a large mixing bowl, combine whole rye flour and whole wheat flour. Mix well to ensure even distribution.
Add instant yeast to the flour mixture. Stir to combine.
Melt the unsalted butter in a small saucepan over low heat. Once melted, remove from heat and let it cool slightly.
In a separate bowl, mix the warm water, honey, and apple cider vinegar until the honey is fully dissolved.
Gradually pour the wet mixture into the bowl with the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
Add the melted butter to the dough mixture and knead it by hand in the bowl until it is slightly sticky but cohesive.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 10 minutes.
Turn the dough out onto a lightly floured surface and knead it by hand for about 8-10 minutes until smooth and elastic.
Flatten the dough slightly, sprinkle the caraway seeds over it, and fold it over to incorporate them evenly throughout the dough.
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm, draft-free location for about 1.5 hours or until it doubles in size.
Preheat your oven to 220°C (428°F) and place a baking stone or an inverted baking sheet on the middle rack to preheat.
Once risen, gently punch down the dough to release trapped air and shape it into a round loaf or a rectangular loaf to fit your loaf pan if using.
Place the shaped dough on a sheet of parchment paper and cover lightly. Let it proof for another 30 minutes while the oven continues to heat.
Carefully transfer the parchment with the proofed dough onto the preheated stone or baking sheet.
Bake in the preheated oven for about 35-45 minutes or until the bread is deeply browned and sounds hollow when tapped on the bottom.
Remove the loaf from the oven and allow it to cool completely on a wire rack before slicing.
Serving size | (932.5g) |
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Amount per serving | % Daily Value* |
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Calories | 2014.0 |
Total Fat 30.5g | 0% |
Saturated Fat 13.8g | 0% |
Cholesterol 55.4mg | 0% |
Sodium 24.6mg | 0% |
Total Carbohydrate 404.7g | 0% |
Dietary Fiber 70.0g | 0% |
Total Sugars 38.4g | |
Protein 56.8g | 0% |
Vitamin D 0IU | 0% |
Calcium 193.5mg | 0% |
Iron 16.9mg | 0% |
Potassium 2386.0mg | 0% |
Source of Calories