Low Sodium Whole Wheat Bread (Pan Integral)
Savor the wholesome goodness of this Low Sodium Whole Wheat Bread (Pan Integral), a heart-healthy take on a classic staple. Crafted with nutrient-dense whole wheat flour, this bread boasts a delightful balance of natural sweetness from honey or maple syrup (perfect for vegans!) and a soft yet hearty texture. Optional add-ins like unsalted sunflower seeds or chopped nuts lend a satisfying crunch for added flavor and nutrition. This easy-to-make recipe features just a handful of simple ingredients and excludes salt, making it ideal for low-sodium diets without compromising taste. Perfect as a sandwich base, toasted with your favorite spread, or enjoyed fresh out of the oven, this versatile loaf will be a go-to for any home baker.
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Ingredients
- 355 ml Warm water
- 7 g Active dry yeast
- 30 ml Honey (or maple syrup for a vegan option)
- 30 ml Olive oil
- 480 g Whole wheat flour
- 30 g Unsalted sunflower seeds or chopped nuts (optional)
Directions
Step 1
In a large mixing bowl, combine the warm water and honey (or maple syrup). Stir to dissolve.
Step 2
Sprinkle the active dry yeast over the top of the water mixture and let it sit for 5-7 minutes until it becomes frothy.
Step 3
Add the olive oil to the yeast mixture and stir gently.
Step 4
Gradually add the whole wheat flour, one cup at a time, mixing until a soft dough forms. If using sunflower seeds or nuts, fold them into the dough at this stage.
Step 5
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour, one tablespoon at a time.
Step 6
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
Step 7
Punch down the dough to release any air bubbles, then shape it into a loaf and place it into a greased 9x5-inch loaf pan.
Step 8
Cover the pan with the kitchen towel and let the dough rise again for 30-45 minutes, or until it reaches the edge of the pan.
Step 9
Preheat the oven to 175°C (350°F).
Step 10
Bake the bread for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing.
Nutrition Facts
| Serving size | (935.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2168.3 |
| Total Fat 52.5g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 30.0mg | 0% |
| Total Carbohydrate 382.1g | 0% |
| Dietary Fiber 61.9g | 0% |
| Total Sugars 28.3g | |
| Protein 73.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 189.2mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 2304.7mg | 0% |
Source of Calories