Low Sodium Ancient Grain Bread
Discover the wholesome goodness of Low Sodium Ancient Grain Bread, a nutrient-packed homemade loaf brimming with the earthy flavors of whole wheat, spelt, millet, and quinoa flours. Perfect for health-conscious bakers, this bread is crafted with minimal sodium, leveraging natural ingredients like unsalted sunflower seeds and ground flaxseed for added texture and nutrition. Lightly sweetened with honey and enriched with olive oil, this recipe creates a tender, flavorful loaf ideal for sandwiches, toast, or enjoying plain. Designed for easy preparation, the bread rises to perfection, offering a delightful bite reminiscent of artisan baking techniques. Embrace the benefits of ancient grains and savor a healthier, heart-friendly option with this satisfying bread.
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Recipe Information
Ingredients
- 480 ml water
- 2 tablespoons honey
- 7 grams active dry yeast
- 250 grams whole wheat flour
- 150 grams spelt flour
- 100 grams millet flour
- 50 grams quinoa flour
- 50 grams rolled oats
- 30 grams unsalted sunflower seeds
- 20 grams ground flaxseed
- 2 tablespoons olive oil
Instructions
Start by heating the water to around 110°F (43°C), which is just warm to the touch.
In a mixing bowl, combine the warm water and honey and stir until the honey dissolves.
Sprinkle the active dry yeast over the mixture and let it sit for about 5-10 minutes until it becomes foamy.
While the yeast is activating, in a separate large bowl, combine whole wheat flour, spelt flour, millet flour, quinoa flour, rolled oats, unsalted sunflower seeds, and ground flaxseed.
Once the yeast is foamy, add the olive oil to the yeast mixture and stir well.
Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the oven to 375°F (190°C) and lightly grease a 9x5 inch loaf pan.
Once the dough has risen, punch it down gently to release any air bubbles, and shape it into a loaf.
Place the shaped dough into the prepared loaf pan.
Cover the pan loosely with a cloth and let it rise for another 30 minutes, or until the dough has risen just above the edge of the pan.
Bake in the preheated oven for 35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve as desired. This bread is perfect for sandwiches, toast, or simply enjoyed with a spread of butter.
Nutrition Facts
Calories |
2793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 37.7 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2851 mg | 61% | |
*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.
