Low Sodium Homemade Oats Bread
Soft, hearty, and packed with the wholesome goodness of whole grains, this Low Sodium Homemade Oats Bread is the perfect addition to your healthy baking repertoire. Crafted with a blend of whole wheat flour, all-purpose flour, and rolled oats, this recipe offers a nutty flavor and satisfying texture without the high sodium content typically found in store-bought breads. The natural sweetness of honey and the richness of melted unsalted butter balance every bite, while the simple dough comes together easily with just 20 minutes of prep time. Ideal for sandwiches, toasting, or simply enjoyed with a pat of butter, this bread is a versatile and heart-smart option for the whole family. Whether you're new to bread-making or a seasoned baker, you'll love the simple steps and rewarding aroma of this fresh, homemade loaf.
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Recipe Information
Ingredients
- 300 ml warm water
- 1 package active dry yeast
- 2 tablespoons honey
- 250 grams whole wheat flour
- 150 grams all-purpose flour
- 50 grams rolled oats
- 3 tablespoons unsalted butter, melted
- 120 ml non-fat milk
Instructions
1. In a large mixing bowl, combine the warm water, yeast, and honey. Stir until the yeast dissolves, then let it sit for about 5 minutes until foamy.
2. Once the yeast mixture is foamy, add in the melted butter and non-fat milk. Stir gently to combine.
3. In a separate large bowl, mix together the whole wheat flour, all-purpose flour, and rolled oats.
4. Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon until a dough forms. The dough should be slightly sticky but should hold together.
5. Turn the dough onto a floured surface and knead for about 10 minutes, adding more flour a little at a time if necessary, until the dough is smooth and elastic.
6. Shape the dough into a ball and place it in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
7. After the dough has doubled, punch it down gently to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
8. Cover again and let it rise for another 30 minutes, or until it has risen slightly over the edge of the pan.
9. Preheat your oven to 180°C (350°F). Once preheated, bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
10. Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer the loaf to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 372.3 g | 135% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 42.1 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 298 mg | 23% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1754 mg | 37% | |
*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.
