Low Sodium Rye Bread with Cottage Cheese
Savor the wholesome goodness of Low Sodium Rye Bread with Cottage Cheese, a heart-healthy twist on classic rye bread that’s as nutritious as it is delicious. This homemade loaf combines rye, whole wheat, and all-purpose flours for a hearty texture, while low-sodium cottage cheese and Greek yogurt add a moist, creamy richness without excess salt. Lightly sweetened with a touch of sugar and bound together by eggs and melted unsalted butter, this easy-to-make bread boasts a perfectly tender crumb. Ideal for those seeking flavorful, low-sodium baking options, it’s ready in just over an hour and makes 12 generous servings. Whether paired with soups, stews, or enjoyed toasted with your favorite spread, this bread is a versatile addition to any table. Perfect for health-conscious bakers and rye bread enthusiasts alike, this recipe is a must-try for your next baking session!
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Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 2 tablespoons Granulated sugar
- 1.5 cups Low-sodium cottage cheese
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Unsalted butter, melted
- 2 Large eggs
Directions
Step 1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with unsalted butter or line it with parchment paper for easy removal.
Step 2
In a large bowl, whisk together the rye flour, whole wheat flour, all-purpose flour, baking powder, baking soda, and granulated sugar until well combined.
Step 3
In a separate medium bowl, mix together the low-sodium cottage cheese, Greek yogurt, melted butter, and eggs. Whisk until the mixture is smooth and well-incorporated.
Step 4
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined; be careful not to over-mix, as this can make the bread dense.
Step 5
Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.
Step 6
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Step 7
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Step 8
Serve slices of the low-sodium rye bread with cottage cheese as a delightful accompaniment to soups, stews, or simply enjoy it toasted with your favorite spread.
Nutrition Facts
| Serving size | (1130.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2473.9 |
| Total Fat 50.5g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 477.8mg | 0% |
| Sodium 2896.8mg | 0% |
| Total Carbohydrate 410.8g | 0% |
| Dietary Fiber 54.1g | 0% |
| Total Sugars 38.7g | |
| Protein 118.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 632.9mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 2470.5mg | 0% |
Source of Calories