Low Sodium Rustic Tomato Bread

Rustic, flavorful, and perfect for those watching their sodium intake, this Low Sodium Rustic Tomato Bread is a homemade masterpiece bursting with the natural sweetness of ripe, fresh tomatoes. Crafted with pantry staples like all-purpose flour, olive oil, and aromatic dried herbs, this bread combines simplicity with a rich, savory flavor profile. A unique twist involves blending fresh tomato puree directly into the dough, creating a moist, tender crumb and a beautiful golden hue. With a no-fuss preparation process and a rustic crust enhanced by cornmeal and a buttery glaze, this bread is ideal for everything from hearty sandwiches to an elegant side with soup or salad. Whether you're new to bread-making or a seasoned baker, this recipe delivers wholesome, low-sodium comfort that tastes anything but bland. Perfectly suited for your low-sodium diet goals without sacrificing flavor!

Nutriscore Rating: 75/100

Prep Time:90 mins

Cook Time:40 mins

Total Time:130 mins

Servings: 8

Ingredients

• 4 cups All-purpose flour
• 2.5 teaspoons Instant yeast
• 1 tablespoon Granulated sugar
• 2 cups Fresh tomatoes (ripe)
• 3 tablespoons Olive oil
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Garlic powder
• 0.75 cup Filtered water
• 1 tablespoon Unsalted butter (melted)
• 2 tablespoons Cornmeal

Directions

Step 1

Begin by peeling the tomatoes: cut a shallow X at the bottom of each tomato, blanch them in boiling water for 30 seconds, then shock them in ice water to loosen the skins. Peel and roughly chop the tomatoes.

Step 2

In a blender or food processor, puree the chopped tomatoes until smooth, then measure out 2 cups of puree.

Step 3

In a large mixing bowl, combine the flour, instant yeast, sugar, dried basil, dried oregano, and garlic powder. Mix well.

Step 4

Add the tomato puree, 3 tablespoons of olive oil, and 3/4 cup of water to the dry ingredients. Mix with a wooden spoon until the dough begins to come together.

Step 5

Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.

Step 6

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

Step 7

Once risen, punch down the dough to release excess air and shape it into a round loaf.

Step 8

Prepare a baking sheet by sprinkling it with cornmeal to prevent the loaf from sticking.

Step 9

Place the loaf onto the prepared baking sheet, cover with a towel, and let it rise for another 30 minutes.

Step 10

Preheat your oven to 375°F (190°C).

Step 11

Before baking, brush the top of the loaf with melted butter for a golden crust.

Step 12

Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 13

Remove from oven and let it cool on a wire rack before slicing and serving.

Nutrition Facts

Serving size	(1238.9g)

Amount per serving	% Daily Value*
Calories	2489.4

Total Fat 60.6g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 31mg	0%
Sodium 39.5mg	0%
Total Carbohydrate 423.4g	0%
Dietary Fiber 23.5g	0%
Total Sugars 26.1g
Protein 59.7g	0%

Vitamin D 0IU	0%
Calcium 144.2mg	0%
Iron 25.7mg	0%
Potassium 1800.9mg	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: 22.0%

Protein: 9.6%

Carbs: 68.4%