Low Sodium Multigrain Bread Toast
Savor the wholesome goodness of homemade Low Sodium Multigrain Bread Toast, a heart-healthy recipe that combines the nutty richness of whole wheat, rye, and quinoa flakes with the delicate crunch of sunflower seeds. Perfect for those seeking a flavorful yet low-salt option, this bread boasts a soft, airy crumb and a golden, oven-baked crust. Infused with natural sweetness from honey and fortified with ground flaxseed for added nutrients, it’s a nourishing base for any topping, from avocado slices to hummus spreads. With just a few simple steps—mix, knead, rise, and bake—you’ll create a nutritious loaf that’s ideal for breakfast, snacks, or pairing with soups and salads. Delicious, hearty, and easy to make, this low-sodium multigrain bread is a wholesome addition to your weekly meal prep.
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Ingredients
- 1.5 cups Warm water
- 2 tablespoons Honey
- 1 packet Active dry yeast
- 1.5 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 cup Rye flour
- 0.5 cup Rolled oats
- 0.25 cup Quinoa flakes
- 2 tablespoons Ground flaxseed
- 3 tablespoons Olive oil
- 0.25 cup Unsalted sunflower seeds
Directions
Step 1
In a large bowl, combine warm water and honey. Stir until the honey is dissolved.
Step 2
Sprinkle in the active dry yeast and let it sit for about 5-10 minutes, or until it becomes frothy.
Step 3
In a separate bowl, whisk together whole wheat flour, all-purpose flour, rye flour, rolled oats, quinoa flakes, and ground flaxseed.
Step 4
Add the olive oil to the yeast mixture and stir.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough begins to form.
Step 6
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, adding a bit more flour as necessary, until you achieve a smooth and elastic dough.
Step 7
Grease a large bowl with a little olive oil, place the dough inside, and cover with a damp cloth or plastic wrap.
Step 8
Leave it to rise in a warm place for about 1 hour, or until doubled in size.
Step 9
Once risen, punch down the dough gently to deflate it. Turn it out onto a floured surface.
Step 10
Flatten the dough and sprinkle the unsalted sunflower seeds on top, folding and kneading them into the dough until evenly distributed.
Step 11
Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Step 12
Cover again with a damp cloth and let it rise for another 30 minutes in a warm place.
Step 13
Preheat the oven to 375°F (190°C) during the second rise.
Step 14
Bake the bread in the preheated oven for about 30 minutes, or until it sounds hollow when tapped and has a golden-brown crust.
Step 15
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 16
Once cooled, slice the bread and toast lightly in a toaster or oven. Serve as is, or with your favorite low-sodium toppings.
Nutrition Facts
| Serving size | (923.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2280.8 |
| Total Fat 72.6g | 0% |
| Saturated Fat 10.2g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29.8mg | 0% |
| Total Carbohydrate 362.2g | 0% |
| Dietary Fiber 48.1g | 0% |
| Total Sugars 36.6g | |
| Protein 64.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 194.5mg | 0% |
| Iron 20.1mg | 0% |
| Potassium 1988.8mg | 0% |
Source of Calories