Low Sodium Brown Soda Bread
Discover the wholesome delight of Low Sodium Brown Soda Bread, a heart-healthy twist on a traditional Irish favorite. Made with a blend of whole wheat and all-purpose flour, this easy, no-yeast recipe comes together in just under an hour, perfect for last-minute baking. Unsalted butter and a touch of honey lend subtle richness and natural sweetness, while tangy buttermilk ensures the loaf stays moist and flavorful. Finished with a signature cross-cut on top, this rustic bread bakes to a beautiful golden brown crust with a tender, hearty interior. Enjoy it warm or at room temperature with your favorite low-sodium spreads or toppings—ideal for anyone looking to cut back on salt without sacrificing flavor. Perfect for family meals, breakfast, or a comforting snack!
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Recipe Information
Ingredients
- 450 grams whole wheat flour
- 50 grams all-purpose flour
- 1 teaspoon baking soda
- 30 grams unsalted butter
- 400 milliliters buttermilk
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
In a large mixing bowl, combine 450 grams of whole wheat flour and 50 grams of all-purpose flour.
Add 1 teaspoon of baking soda to the flour mixture and use a whisk to mix well, ensuring the baking soda is evenly distributed.
Cut 30 grams of unsalted butter into small cubes and rub it into the flour mix using your fingers until the mixture resembles coarse crumbs.
In a separate jug, mix 400 milliliters of buttermilk with 1 tablespoon of honey, stirring until the honey is dissolved.
Make a well in the center of the dry ingredients and pour in the buttermilk mixture.
Using your hands or a wooden spoon, mix the ingredients together to form a sticky dough. Be careful not to overwork the dough.
Transfer the dough onto a lightly floured surface and shape it into a round loaf. It should be about 2 inches thick.
Place the loaf onto the prepared baking sheet. Using a sharp knife, cut a cross on the top of the dough about 1/2 inch deep.
Bake in the preheated oven for about 35-40 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 on a wire rack before slicing.
Serve warm or at room temperature, ideally with a spread of unsalted butter or a low sodium topping of your choice.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1721 mg | 75% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 39.7 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 642 mg | 49% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2450 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.
