Low Sodium Honey Wheat White Bread
Discover the wholesome goodness of Low Sodium Honey Wheat White Bread, a light and airy homemade loaf with just a hint of natural sweetness from golden honey. Perfect for those looking to reduce their sodium intake without sacrificing flavor, this recipe combines the nutty richness of whole wheat flour with the softness of bread flour to create a balanced texture. Olive oil lends a subtle, savory depth while minimal salt ensures it stays heart-healthy. With its simple ingredients and rewarding techniques like kneading and two gentle rises, this bread is ideal for beginner bakers and seasoned bread lovers alike. Slice it up for sandwiches, toast, or enjoy it as a warm, comforting snack straight out of the oven—your taste buds and your health will thank you!
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Recipe Information
Ingredients
- 1 cup Warm water
- 2.25 teaspoons Active dry yeast
- 3 tablespoons Honey
- 2 tablespoons Olive oil
- 1 cup Whole wheat flour
- 2 cups Bread flour
- 0.25 teaspoon Salt
Instructions
In a large bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
Add the honey and olive oil to the yeast mixture, stirring gently until well blended.
Gradually add the whole wheat flour, stirring with a wooden spoon until incorporated.
Add the bread flour and salt to the mixture, and continue stirring until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning it so the top is lightly coated with oil. Cover the bowl with a clean damp cloth.
Allow the dough to rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Gently punch down the dough to release the air, and reshape it into a loaf form.
Place the loaf into a greased 9x5 inch loaf pan. Cover the pan with the damp cloth and let it rise again for about 30 minutes, or until the dough has risen about 1 inch above the rim of the pan.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 331.6 g | 121% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 53.0 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 912 mg | 19% | |
*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.
