Low Sodium Rustic Tomato Bread
Experience the heartwarming flavors of homemade Low Sodium Rustic Tomato Bread, a wholesome and delicious option for anyone seeking a healthier bread alternative. Made with the natural sweetness of fresh, ripe tomatoes and infused with Italian-inspired herbs like basil and oregano, this bread delivers bold flavor without added salt. The simple yet satisfying recipe combines a few pantry staples, including olive oil, garlic powder, and cornmeal, to create a crusty loaf with a tender, flavorful crumb. Perfect for dipping into olive oil, pairing with soups, or enjoying as a savory snack, this delightful bread is easy to bake and absolutely irresistible. With its low prep time and approachable ingredients, it's an ideal choice for those looking to craft homemade bread with vibrant flavor and minimal sodium.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.5 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 2 cups Fresh tomatoes (ripe)
- 3 tablespoons Olive oil
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 0.75 cup Filtered water
- 1 tablespoon Unsalted butter (melted)
- 2 tablespoons Cornmeal
Instructions
Begin by peeling the tomatoes: cut a shallow X at the bottom of each tomato, blanch them in boiling water for 30 seconds, then shock them in ice water to loosen the skins. Peel and roughly chop the tomatoes.
In a blender or food processor, puree the chopped tomatoes until smooth, then measure out 2 cups of puree.
In a large mixing bowl, combine the flour, instant yeast, sugar, dried basil, dried oregano, and garlic powder. Mix well.
Add the tomato puree, 3 tablespoons of olive oil, and 3/4 cup of water to the dry ingredients. Mix with a wooden spoon until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it is smooth and elastic.
Place the kneaded dough into an oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
Once risen, punch down the dough to release excess air and shape it into a round loaf.
Prepare a baking sheet by sprinkling it with cornmeal to prevent the loaf from sticking.
Place the loaf onto the prepared baking sheet, cover with a towel, and let it rise for another 30 minutes.
Preheat your oven to 375°F (190°C).
Before baking, brush the top of the loaf with melted butter for a golden crust.
Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove from oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 26.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 1801 mg | 38% | |
*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.
