Low Sodium Hops Bread
Experience the wholesome delight of *Low Sodium Hops Bread*, a unique twist on a classic loaf that’s as flavorful as it is health-conscious. This recipe combines the nutty richness of whole wheat flour with the subtle floral notes of hops flowers, creating an aromatic and slightly tangy bread perfect for any occasion. With no added salt, it’s an ideal choice for those following a low-sodium diet without compromising on flavor. A touch of honey and buttermilk enhances the bread’s natural sweetness and tenderness, while the hops-infused water lends a distinct, earthy complexity. Perfectly golden and soft with a slightly crisp crust, this homemade bread is ideal for sandwiches, toasted with butter, or served fresh alongside soup or salad. Whether you're an avid home baker or trying something new, this recipe showcases the art of balancing simplicity with bold, natural flavors. Search-friendly keywords: low sodium bread recipe, homemade hops bread, low salt baking, hearty whole wheat loaf, flavor-packed low sodium bread.
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Recipe Information
Ingredients
- 4 cups all-purpose flour
- 1 cup whole wheat flour
- 2.5 teaspoons dry active yeast
- 3 tablespoons unsalted butter
- 1 tablespoon honey
- 2 tablespoons hops flowers
- 1.5 cups warm water
- 0.5 cup buttermilk
- 1 tablespoon olive oil
Instructions
In a small saucepan, combine the hops flowers with 1/2 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes to extract flavor. Remove from heat and let it cool to lukewarm. Strain the liquid and set it aside, reserving the hops water for the dough.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and dry active yeast.
Add the strained hops water, warm water, and buttermilk to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.
Melt the butter and mix it with the honey. Add this mixture to the dough and knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
Lightly coat a large bowl with olive oil and place the dough in the bowl, turning it to coat the dough with oil. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until the dough has doubled in size.
Preheat your oven to 375°F (190°C). Punch down the risen dough to release excess air, then shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet.
Cover the shaped dough with a damp cloth and let it rise again for 30-45 minutes, or until noticeably puffy.
Cut slashes into the top of the loaf with a sharp knife, if desired, and bake in the preheated oven for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 154 mg | 7% | |
| Total Carbohydrate | 479.8 g | 174% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 24.8 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 260 mg | 20% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 1348 mg | 29% | |
*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.
