Low Sodium Olive Oil Bread
Discover the perfect balance of wholesome flavor and heart-healthy ingredients with our **Low Sodium Olive Oil Bread**. This homemade loaf is crafted without added salt, making it ideal for those watching their sodium intake without sacrificing taste. Featuring a delicate blend of olive oil, honey, and a splash of apple cider vinegar, this bread delivers a subtle sweetness and irresistible softness. The addition of unsalted sunflower and pumpkin seeds provides a satisfying crunch in every bite, while the simple kneading and rising process ensures a bakery-perfect texture. Whether for sandwiches or as a side to soup or salad, this golden-crusted bread is a nutrient-rich, guilt-free delight. Perfect for conscious eaters, it’s the ultimate recipe for low sodium baking at home.
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Recipe Information
Ingredients
- 500 g all-purpose flour
- 7 g instant yeast
- 300 ml warm water
- 60 ml olive oil
- 25 g honey
- 10 ml apple cider vinegar
- 50 g unsalted sunflower seeds
- 50 g unsalted pumpkin seeds
Instructions
In a large mixing bowl, combine the all-purpose flour and instant yeast.
In a separate bowl, mix the warm water, olive oil, honey, and apple cider vinegar. Whisk together until honey is dissolved.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
Gently fold in the sunflower and pumpkin seeds, ensuring they are evenly distributed throughout the dough.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 220°C (428°F).
Once the dough has risen, punch it down to deflate it and shape it into a loaf. Place the loaf on a parchment-lined baking sheet or in a greased bread pan.
Cover the loaf with a cloth again and let it rise for another 30 minutes.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 426.3 g | 155% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 23.2 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 1443 mg | 31% | |
*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.
