Low Sodium Country Split Bread
Discover the wholesome goodness of Low Sodium Country Split Bread, a heart-healthy twist on a rustic classic. This recipe combines the nuttiness of whole wheat flour with the versatility of all-purpose flour to create a fluffy yet hearty loaf. Sweetened naturally with honey and enriched with melted unsalted butter, this bread manages to be flavorful while keeping sodium in check thanks to its use of a salt substitute. Rolled oats sprinkled on top add a delightful crunch and rustic charm, making it perfect for breakfast, sandwiches, or as a comforting accompaniment to soups and stews. Easy to prepare with a simple yeast activation process and traditional kneading, this low sodium bread delivers homemade satisfaction in every slice.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 250 grams All-purpose flour
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Honey
- 300 milliliters Milk
- 100 milliliters Warm water
- 0.5 teaspoon Salt substitute
- 2 tablespoons Rolled oats
Instructions
In a small bowl, dissolve the active dry yeast in the warm water. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the whole wheat flour and all-purpose flour. Mix well.
In a saucepan, gently heat the milk until lukewarm, then add the melted butter and honey. Stir until the honey is dissolved.
Pour the yeast mixture and the warm milk mixture into the flour mixture. Add the salt substitute.
Stir using a wooden spoon for a rough dough, then transfer to a lightly floured surface.
Knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Punch down the dough gently and transfer it back to a floured surface. Shape it into a loaf by rolling it out and tucking the ends under.
Place the shaped loaf onto a baking sheet lined with parchment paper. Sprinkle the top with rolled oats for texture.
Cover with a clean tea towel and let it rise again for 30 minutes.
Preheat your oven to 375°F (190°C).
Once the loaf has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. Serve as desired and enjoy your low sodium country split bread.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 51.3 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 522 mg | 40% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3826 mg | 81% | |
*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.
