Low Sodium Traditional Swiss Zopf Bread
Delight in the soft, golden beauty of Low Sodium Traditional Swiss Zopf Bread, a healthier twist on Switzerland’s beloved braided loaf. Featuring a rich, buttery flavor and a hint of natural sweetness from honey, this recipe omits added salt without sacrificing its signature tender crumb and glossy crust. Perfectly airy yet indulgent, this bread is crafted with simple pantry staples like all-purpose flour, milk, and unsalted butter, and showcases an impressive three-strand braid for a show-stopping centerpiece. Ideal for breakfast spreads, sandwiches, or pairing with soups and stews, this reduced-sodium version delivers all the charm of the classic Swiss Zopf while accommodating special dietary needs. Serve warm or toasted, and enjoy a homemade bread experience that’s as nourishing as it is delicious.
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Ingredients
- 500 grams All-purpose flour
- 60 grams Unsalted butter
- 250 ml Milk
- 1 tablespoon Honey
- 7 grams Dry yeast
- 1 large Egg
- 1 large Egg yolk
Directions
Step 1
In a small saucepan, heat the milk until lukewarm (about 37°C or 98°F). Stir in the honey until dissolved, then add the dry yeast. Let the mixture rest for 5-10 minutes, or until it becomes frothy.
Step 2
In a large mixing bowl, combine the all-purpose flour and unsalted butter. Using your hands or a pastry cutter, rub the butter into the flour until the texture resembles fine breadcrumbs.
Step 3
Add the yeast mixture and the egg to the flour mixture. Mix until a dough begins to form.
Step 4
Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
Step 5
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 90 minutes, or until doubled in size.
Step 6
Once the dough has risen, punch it down to remove air. Divide the dough into three equal portions and roll each portion into a rope approximately 40 cm (16 inches) long.
Step 7
Braid the three ropes into a traditional Zopf shape. Tuck the ends underneath to secure the braid.
Step 8
Place the braided loaf onto a baking sheet lined with parchment paper. Cover lightly and let it rise again for 30-45 minutes, or until slightly puffed.
Step 9
Preheat your oven to 200°C (390°F). In a small bowl, whisk the egg yolk with a tablespoon of water. Brush the egg wash over the risen braid for a golden, shiny finish.
Step 10
Bake the bread in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
| Serving size | (918.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2629.8 |
| Total Fat 74.4g | 0% |
| Saturated Fat 37.7g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 560.1mg | 0% |
| Sodium 240.3mg | 0% |
| Total Carbohydrate 415.2g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 31.5g | |
| Protein 72.8g | 0% |
| Vitamin D 185.4IU | 0% |
| Calcium 453.8mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 1192.1mg | 0% |
Source of Calories