Low Sodium Homemade Bread with Red Pepper Spread
Elevate your baking game with this irresistible Low Sodium Homemade Bread paired with a vibrant Red Pepper Spread. Crafted from a blend of whole wheat and all-purpose flours, this wholesome bread is kneaded to perfection, offering a soft texture and subtle sweetness from a hint of sugar. The homemade red pepper spread adds visual appeal and bold flavor, combining roasted red bell peppers, garlic, fresh basil, and a splash of lemon juice for a tangy, smoky finish. Ideal for those seeking a low-sodium yet flavorful option, this recipe is perfect for hearty sandwiches or as a table-ready centerpiece for dipping and snacking. With easy prep steps, minimal sodium content, and maximum taste, this recipe promises a delightful homemade experience sure to impress family and friends.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 packet Active dry yeast
- 2 tablespoons Sugar
- 2 tablespoons Olive oil
- 1.5 cups Warm water
- 2 large Red bell peppers
- 2 whole Garlic cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Apple cider vinegar
- 0.25 teaspoon Ground black pepper
- 10 leaves Basil leaves (fresh)
Instructions
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and sugar.
Dissolve the active dry yeast in 1/2 cup of warm water. Let it sit until bubbly, about 5 minutes.
Make a well in the center of the flour mixture and add the yeast mixture and olive oil. Gradually stir in the remaining 1 cup of warm water until a dough forms.
Turn the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic.
Place the kneaded dough into a lightly oiled bowl, cover with a damp cloth, and let rise in a warm area until it doubles in size, about 1 hour.
While the dough is rising, prepare the red pepper spread. Preheat the oven to 400°F (200°C).
Place the whole red bell peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally until skins are charred.
Remove the peppers from the oven, place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes to loosen the skins.
Peel the charred skins from the peppers, remove the seeds, and roughly chop the flesh.
In a food processor, combine the roasted peppers, peeled garlic cloves, lemon juice, apple cider vinegar, ground black pepper, and basil leaves. Blend until smooth and set aside.
Once the dough has risen, punch it down and shape it into a loaf. Place it in a lightly oiled loaf pan.
Cover and let it rise again in a warm area until it doubles in size, about 30 minutes.
Preheat the oven to 375°F (190°C) and bake the bread for approximately 35-40 minutes, or until the bread sounds hollow when tapped.
Remove the bread from the oven and cool on a wire rack before slicing.
Serve slices of the bread with the red pepper spread.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 405.9 g | 148% | |
| Dietary Fiber | 56.7 g | 202% | |
| Total Sugars | 40.8 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2578 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.
