Low Sodium Rustic Blue Cheese Bread
Elevate your homemade bread game with this Low Sodium Rustic Blue Cheese Bread—a delightful blend of whole wheat flour, earthy blue cheese, and a hint of cracked black pepper. Designed for those seeking bold flavors with a healthier twist, this artisan-style loaf boasts a low sodium profile without sacrificing taste. The honey-infused yeast starter gives the bread a subtle sweetness, perfectly balanced by the sharp tang of blue cheese. With its hearty texture and rustic charm, this bread is perfect for pairing with soups, salads, or as an indulgent snack on its own. Quick to prepare and easy to bake, this wholesome recipe is ideal for beginner bakers and seasoned pros alike.
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Recipe Information
Ingredients
- 350 grams Whole wheat flour
- 150 grams All-purpose flour
- 7 grams Active dry yeast
- 1 tablespoon Honey
- 350 milliliters Warm water
- 2 tablespoons Olive oil
- 100 grams Crumbled blue cheese
- 0.5 teaspoon Cracked black pepper
Instructions
In a large bowl, combine the whole wheat flour and all-purpose flour.
In a small bowl or jug, mix the warm water, honey, and active dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the olive oil to the yeast mixture and stir to combine.
Make a well in the flour mixture, and pour in the yeast mixture. Stir until all the ingredients are combined.
Add the crumbled blue cheese and cracked black pepper to the dough and incorporate well using your hands or a spatula.
Transfer the dough onto a floured surface and knead gently for about 5-7 minutes, until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 220°C (430°F). Line a large baking tray with parchment paper.
Once the dough has risen, punch it down and shape it into a rustic loaf by tucking the sides under and forming a round or oval shape.
Place the shaped dough on the prepared baking tray. Optionally, score the top of the loaf with a sharp knife for a decorative finish.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 392.5 g | 143% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 22.9 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 670 mg | 52% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1994 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.
