Low Sodium Multigrain Bread Toast
Elevate your toast game with this wholesome Low Sodium Multigrain Bread Toast recipe—perfect for those seeking a heart-healthy, nutrient-packed alternative to traditional bread. Made with a rich blend of whole wheat, rye flour, rolled oats, quinoa flakes, and flaxseed, this homemade bread is bursting with natural flavors and texture. Lightly sweetened with just a touch of honey and enriched with olive oil, each slice is a hearty, yet soft canvas for your favorite low-sodium spreads or toppings. With the addition of unsalted sunflower seeds for a satisfying crunch and a golden-brown crust, this recipe is easy to make and free from high sodium content. Ideal for a wholesome breakfast or snack, this bread is the ultimate pairing of nutrition and flavor. Start baking and savor the goodness!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2 tablespoons Honey
- 1 packet Active dry yeast
- 1.5 cups Whole wheat flour
- 1 cup All-purpose flour
- 0.5 cup Rye flour
- 0.5 cup Rolled oats
- 0.25 cup Quinoa flakes
- 2 tablespoons Ground flaxseed
- 3 tablespoons Olive oil
- 0.25 cup Unsalted sunflower seeds
Instructions
In a large bowl, combine warm water and honey. Stir until the honey is dissolved.
Sprinkle in the active dry yeast and let it sit for about 5-10 minutes, or until it becomes frothy.
In a separate bowl, whisk together whole wheat flour, all-purpose flour, rye flour, rolled oats, quinoa flakes, and ground flaxseed.
Add the olive oil to the yeast mixture and stir.
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, adding a bit more flour as necessary, until you achieve a smooth and elastic dough.
Grease a large bowl with a little olive oil, place the dough inside, and cover with a damp cloth or plastic wrap.
Leave it to rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough gently to deflate it. Turn it out onto a floured surface.
Flatten the dough and sprinkle the unsalted sunflower seeds on top, folding and kneading them into the dough until evenly distributed.
Shape the dough into a loaf and place it in a greased 9x5-inch loaf pan.
Cover again with a damp cloth and let it rise for another 30 minutes in a warm place.
Preheat the oven to 375°F (190°C) during the second rise.
Bake the bread in the preheated oven for about 30 minutes, or until it sounds hollow when tapped and has a golden-brown crust.
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, slice the bread and toast lightly in a toaster or oven. Serve as is, or with your favorite low-sodium toppings.
Nutrition Facts
Calories |
2281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 30 mg | 1% | |
| Total Carbohydrate | 362.2 g | 132% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 36.6 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1989 mg | 42% | |
*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.
