Low Sodium Chicken Bread
Discover wholesome comfort with this Low Sodium Chicken Bread recipe, a fusion of savory chicken and nutrient-rich whole wheat flour that’s perfect for heart-conscious eaters. Packed with shredded chicken breast and seasoned lightly with no-salt-added dried herbs, garlic powder, and pepper, this bread boasts robust flavor without the extra sodium. Honey lends a touch of natural sweetness, while olive oil keeps the loaf wonderfully moist. The addition of low sodium chicken broth makes this recipe a standout for anyone seeking healthier homemade bread alternatives. Crafted with instant yeast for a tender rise, this loaf is ideal for sandwiches, breakfast toast, or as a standalone snack. Ready in under two hours, it’s a satisfying way to enjoy freshly baked goodness with fewer dietary worries. Perfect for those embracing a low-sodium lifestyle while indulging in the delight of homemade baking.
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Recipe Information
Ingredients
- 1 cup Cooked chicken breast, shredded
- 3 cups Whole wheat flour
- 2 teaspoons Instant yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.5 cups Low sodium chicken broth
- 1 tablespoon No-salt-added dried herbs (e.g., thyme, oregano)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 1 unit Large egg
Instructions
In a large mixing bowl, combine whole wheat flour, instant yeast, no-salt-added dried herbs, garlic powder, and black pepper.
In a separate bowl, whisk together the low sodium chicken broth, honey, olive oil, and egg until well blended.
Slowly add the wet mixture to the dry ingredients, stirring until a dough begins to form.
Add the shredded cooked chicken and knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the dough, shape it into a loaf, and place it in a greased bread pan.
Let it rise for another 30 minutes, or until the loaf has risen slightly above the edge of the pan.
Bake in the preheated oven for 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 1104 mg | 48% | |
| Total Carbohydrate | 304.5 g | 111% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 37.4 g | ||
| Protein | 137.0 g | 274% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 257 mg | 20% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2604 mg | 55% | |
*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.
