Low Sodium Homemade Walnut Bread
Savor the warm, nutty goodness of *Low Sodium Homemade Walnut Bread*, a hearty and wholesome treat perfect for any time of day. Crafted with a blend of whole wheat and all-purpose flour, this bread delivers the perfect balance of nuttiness from chopped walnuts and a hint of natural sweetness from honey. The addition of ground cinnamon lends a subtle warmth to every bite, while the low sodium content makes this recipe a health-conscious choice without sacrificing flavor. With a soft, airy texture and a golden crust, this walnut bread is perfect for slathering with your favorite spreads, serving alongside soups, or simply enjoying on its own. Whether you’re a seasoned baker or trying your hand at bread-making, this approachable recipe delivers delicious results every time.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1 cup All-purpose flour
- 1 cup Chopped walnuts
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Honey
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
Instructions
In a small bowl, combine warm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In another large mixing bowl, whisk together the whole wheat flour, all-purpose flour, ground cinnamon, and salt.
Add the yeast mixture, olive oil, and melted unsalted butter into the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic.
Gently work the chopped walnuts into the dough, distributing them evenly throughout.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with oil to prevent sticking. Cover with a clean cloth and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan.
Once the dough has risen, punch it down gently to release the air and shape it into a loaf. Place the loaf seam-side down in the prepared pan.
Cover the loaf again with a cloth and let it rise for another 30 minutes, until slightly puffed.
Bake the walnut bread 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.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 407.6 g | 148% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 40.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2256 mg | 48% | |
*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.
