Low Sodium Seeded Baguette
Elevate your bread-baking game with this Low Sodium Seeded Baguette recipe, a wholesome twist on the classic French favorite. Packed with a nutritious medley of sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds, this heart-healthy baguette offers a delightful crunch in every bite. Made with no added salt, it relies on the natural nutty flavors of the seeds and a touch of honey for subtle sweetness. Perfectly golden and crusty on the outside yet tender and airy inside, this baguette is ideal for everything from elegant cheese boards to hearty sandwiches. With straightforward steps that include a second rise for enhanced texture and flavor, this recipe is achievable even for novice bakers. Enjoy artisan-quality bread straight from your oven while keeping sodium levels in check!
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Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 milliliters Warm water
- 40 grams Unsalted sunflower seeds
- 40 grams Unsalted pumpkin seeds
- 10 grams Chia seeds
- 10 grams Flaxseeds
- 1 tablespoon Olive oil
- 1 tablespoon Honey
Directions
Step 1
Start by mixing the warm water and active dry yeast in a large bowl. Allow the mixture to sit for about 5 minutes until it becomes frothy.
Step 2
In a separate large mixing bowl, combine the all-purpose flour, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds. Stir them together to evenly distribute the seeds.
Step 3
Once the yeast has activated, add honey and olive oil to the yeast mixture, stir until well combined.
Step 4
Gradually add the wet mixture to the flour and seed mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment, until the dough begins to come together.
Step 5
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, knead using a stand mixer on low speed for about 8 minutes.
Step 6
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat all sides. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
Step 7
Once the dough has risen, preheat your oven to 230°C (450°F).
Step 8
Punch down the dough to deflate it slightly, and then divide it into two equal portions. Shape each portion into a long baguette shape, about 12 inches (30 cm) in length.
Step 9
Place the shaped dough on a baking sheet lined with parchment paper or a baking mat. Cover with a kitchen towel again and let sit for an additional 20 minutes for a second rise.
Step 10
Just before baking, make several slashes diagonally across the top of each baguette with a sharp knife.
Step 11
Bake the baguettes in the preheated oven for 20 to 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Step 12
Allow the baguettes to cool completely on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (946.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2584.6 |
| Total Fat 65.3g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 3.7g | |
| Cholesterol 0mg | 0% |
| Sodium 26.5mg | 0% |
| Total Carbohydrate 425.6g | 0% |
| Dietary Fiber 26.2g | 0% |
| Total Sugars 19.9g | |
| Protein 76.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 210.2mg | 0% |
| Iron 29.9mg | 0% |
| Potassium 1458.6mg | 0% |
Source of Calories