Low Sodium Nutty Seed Bread
Upgrade your homemade bread game with this wholesome and hearty Low Sodium Nutty Seed Bread, a nutrient-packed loaf that's as delicious as it is health-conscious. Made with a blend of whole wheat and rye flours, this bread is enriched with rolled oats, sunflower seeds, pumpkin seeds, walnuts, flaxseeds, and chia seeds, offering a satisfying crunch and a boost of protein, fiber, and essential fatty acids in every bite. Sweetened lightly with honey and crafted without added salt, it's perfect for those looking to manage sodium intake without compromising on flavor. Easy to prepare and featuring a soft, nutty texture, this bread pairs beautifully with savory spreads or sweet jams. Whether you're serving it fresh from the oven or enjoying it toasted, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 100 grams Rye flour
- 50 grams Rolled oats
- 50 grams Sunflower seeds
- 50 grams Pumpkin seeds
- 50 grams Chopped walnuts
- 25 grams Flaxseeds
- 25 grams Chia seeds
- 7 grams Instant yeast
- 450 ml Warm water
- 2 tbsp Olive oil
- 1 tbsp Honey
- 15 grams Unsalted butter (softened)
Instructions
In a large mixing bowl, combine the whole wheat flour, rye flour, rolled oats, instant yeast, sunflower seeds, pumpkin seeds, chopped walnuts, flaxseeds, and chia seeds.
In a separate bowl, mix the warm water, olive oil, and honey until the honey is dissolved.
Gradually add the wet ingredients to the dry ingredients, stirring until a cohesive dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Place the dough into a greased bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough and gently knead in the softened unsalted butter until fully incorporated.
Shape the dough into a loaf and place it into a greased loaf pan. Cover again and let it rise for another 30 minutes.
Preheat your oven to 190°C (375°F).
Bake the bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
3162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.2 g | 195% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 392.0 g | 143% | |
| Dietary Fiber | 86.6 g | 309% | |
| Total Sugars | 24.2 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 478 mg | 37% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 3372 mg | 72% | |
*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.
