Low Sodium Pain Blanc
Discover the art of wholesome baking with this Low Sodium Pain Blanc recipe, a healthier twist on the classic French white bread. Crafted with just a handful of pantry staples—like all-purpose flour, instant yeast, and a touch of unsalted butter—this bread delivers a soft, airy texture without the need for added salt. Perfect for those watching their sodium intake, the dough comes together effortlessly and requires just a little kneading to achieve its smooth, elastic consistency. With minimal rising time and a beautifully golden crust, this loaf is ideal for sandwiches, toast, or enjoying fresh with a pat of butter. Whether you're a seasoned baker or a curious beginner, this recipe is a must-try for creating delicious, heart-healthy bread at home!
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Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 300 milliliters warm water
- 30 grams unsalted butter
- 10 grams sugar
Directions
Step 1
In a large mixing bowl, combine the flour and instant yeast. Mix thoroughly to evenly distribute the yeast throughout the flour.
Step 2
Add the sugar to the warm water, stirring until it dissolves completely. Ensure the water is not too hot, as it can kill the yeast; it should be warm like bath water.
Step 3
Melt the unsalted butter and add it to the bowl with the flour, along with the sugar-water mixture.
Step 4
Using a wooden spoon or a stand mixer with a dough hook attachment, mix the ingredients together until a smooth dough forms.
Step 5
Turn the dough out onto a floured surface and knead it for about 10 minutes until it is smooth and elastic. If using a stand mixer, knead on medium speed for about 7 minutes.
Step 6
Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm area for about 60 minutes, or until it has doubled in size.
Step 7
After the dough has risen, punch it down gently and transfer it back to the floured surface. Shape it into a loaf or boule, depending on your preference.
Step 8
Place the shaped dough onto a baking tray lined with parchment paper. Cover it loosely with the damp towel or plastic wrap and let it rise again for 30 minutes.
Step 9
Preheat your oven to 220°C (430°F) during the second rise.
Step 10
Once the dough has finished its second rise, make a few slashes on the top with a sharp knife to allow for expansion during baking.
Step 11
Place the tray in the preheated oven and bake for about 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Step 12
Allow the bread to cool on a wire rack before slicing and serving. Enjoy your freshly baked, low-sodium Pain Blanc!
Nutrition Facts
| Serving size | (851.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2099.7 |
| Total Fat 30.9g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 66.4mg | 0% |
| Sodium 14.4mg | 0% |
| Total Carbohydrate 394.5g | 0% |
| Dietary Fiber 15.6g | 0% |
| Total Sugars 11.1g | |
| Protein 54.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 77.5mg | 0% |
| Iron 23.6mg | 0% |
| Potassium 621.6mg | 0% |
Source of Calories