Low Sodium Pain de Mie
Discover the simplicity and flavor of this Low Sodium Pain de Mie, a soft, buttery loaf perfect for anyone looking to reduce sodium in their diet. Made with unsalted butter, a potassium chloride-based salt substitute, and a blend of warm milk and water, this recipe offers a heart-healthier take on the classic French sandwich bread. Its tender crumb and mild sweetness make it ideal for everything from breakfast toast to gourmet sandwiches. With easy-to-follow steps, you’ll achieve a light, beautifully risen loaf that’s just as satisfying as traditional recipes. Whether you’re slicing it for lunch or enjoying it fresh out of the oven, this low-sodium bread is sure to elevate your baking repertoire. Keywords: low sodium bread, Pain de Mie recipe, heart-healthy loaf, homemade sandwich bread, easy French bread recipe.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Unsalted butter, softened
- 300 milliliters Milk
- 90 milliliters Warm water (about 110°F/45°C)
- 25 grams Sugar
- 7 grams Instant yeast
- 2 grams Salt substitute (such as a potassium chloride-based option)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Stir lightly and let sit for about 5-10 minutes until foamy.
In a large mixing bowl, combine the flour, salt substitute, and the foamy yeast mixture.
Warm the milk slightly (it should be lukewarm) and add it to the flour mixture along with the softened butter.
Using a stand mixer with a dough hook or by hand, knead the dough for about 8-10 minutes until it is smooth and elastic. The dough should be slightly tacky but not sticky.
Shape the dough into a ball and place it in a lightly greased bowl, turning it to coat. Cover with a clean cloth or plastic wrap and let it rise in a warm environment until doubled in size, approximately 60-90 minutes.
Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface.
Shape the dough into a log that will fit into a 9x5-inch loaf pan. Place the shaped dough seam-side down in the greased loaf pan.
Cover the dough lightly and allow it to rise again until it has risen just above the edge of the pan, about 45-60 minutes.
Preheat the oven to 350°F (175°C).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve the bread as desired. Store any leftovers in an airtight container to maintain freshness.
Nutrition Facts
Calories |
2461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 424.4 g | 154% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 41.2 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 469 mg | 36% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2409 mg | 51% | |
*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.
