Low Fat Homemade Bread with Red Pepper Spread
Indulge in the wholesome goodness of our *Low Fat Homemade Bread with Red Pepper Spread*—a recipe that combines the hearty texture of whole wheat and all-purpose flours with the natural sweetness of maple syrup for a soft, flavorful loaf. Perfect for those seeking a healthier alternative, this low-fat bread is complemented by a rich, smoky, and tangy red pepper spread made with roasted bell peppers, garlic, and balsamic vinegar. With step-by-step instructions, you’ll master bread kneading and rise techniques while also learning how to roast peppers to perfection. This recipe offers a beautifully balanced pairing that’s ideal for breakfast, snacks, or as a side to soups and salads. Easy, nutritious, and packed with flavor, it's a must-try for any home baker!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 grams Whole wheat flour
- 350 milliliters Warm water
- 7 grams Active dry yeast
- 5 grams Salt
- 15 milliliters Maple syrup
- 2 large Red bell peppers
- 2 large Garlic cloves
- 10 milliliters Balsamic vinegar
- 2 sprays Olive oil spray
- 1 pinch Black pepper
Instructions
In a large bowl, combine all-purpose flour, whole wheat flour, and salt. Mix well.
In a smaller bowl, mix warm water, maple syrup, and yeast. Let it sit for 5-10 minutes until frothy.
Pour the yeast mixture into the flour mixture. Mix until a soft dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly sprayed bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the red pepper spread. Preheat the oven to 200°C (390°F).
Slice the red bell peppers in half, remove seeds, and place them cut side down on a baking sheet.
Spray the peppers with olive oil and roast in the oven for 20 minutes or until skins are charred.
Remove peppers from the oven, cover with foil, and let cool for 10 minutes.
Peel skins off the roasted peppers and place the flesh into a food processor.
Add garlic cloves, balsamic vinegar, and black pepper to the processor and blend until smooth.
Once the dough has risen, punch it down and shape it into a loaf. Place it into a greased loaf pan.
Cover and let it rise for an additional 30 minutes.
Preheat the oven to 190°C (375°F). Bake the loaf for 35 minutes or until golden brown and hollow sounding when tapped.
Remove bread from the oven and let it cool on a wire rack before slicing.
Serve the bread slices with a generous spread of the red pepper mixture. Enjoy your low-fat, flavorful creation!
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2004 mg | 87% | |
| Total Carbohydrate | 417.7 g | 152% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 29.6 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 2133 mg | 45% | |
*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.
