Low Sodium Ancient Grains Bread
Discover the wholesome goodness of our **Low Sodium Ancient Grains Bread**, a nutrient-packed homemade loaf that melds earthy flavors with hearty textures. Crafted with a medley of ancient grains like spelt, quinoa, and millet, and enhanced with crunchy seeds including pumpkin, sunflower, and flaxseeds, this recipe offers a nutritious twist on traditional bread. Sweetened lightly with honey and leavened with instant yeast, it’s the perfect choice for those seeking a low-sodium option without compromising on taste. With just a few simple steps—mixing, kneading, and baking—this golden-crusted bread rises to perfection, making it ideal for sandwiches, toast, or enjoying on its own. Packed with fiber, healthy fats, and plant-based protein, it’s an irresistible choice for health-conscious bakers looking to elevate their bread game.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Spelt flour
- 0.25 cup Quinoa
- 0.25 cup Millet
- 0.25 cup Pumpkin seeds
- 0.25 cup Sunflower seeds
- 2 tablespoons Flaxseeds
- 2.25 teaspoons Instant yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Warm water
- 1 tablespoon Apple cider vinegar
Instructions
Begin by rinsing the quinoa and millet in a fine-mesh strainer under running water. Drain well.
In a large mixing bowl, combine whole wheat flour, spelt flour, quinoa, millet, pumpkin seeds, sunflower seeds, and flaxseeds. Mix well to ensure even distribution.
Add instant yeast to a small bowl. Mix with honey, olive oil, and apple cider vinegar. Stir in warm water (110°F or 43°C) until well combined. Let stand for 5 minutes to activate the yeast.
Pour the wet ingredients into the dry ingredient mixture. Use a wooden spoon to stir until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Once the dough has risen, punch it down gently and transfer it to a lightly floured surface. Shape the dough into a loaf and place it in a lightly greased 9x5-inch loaf pan.
Cover the loaf with a damp towel and let it rise again for about 30 minutes, or until it has risen just above the edge of the pan.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool in the pan for 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing. Enjoy your homemade low sodium ancient grains bread!
Nutrition Facts
Calories |
2520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 383.5 g | 139% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 39.0 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 2462 mg | 52% | |
*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.
