Low Sodium Rye Bread with Cottage Cheese
Discover the heartwarming goodness of homemade Low Sodium Rye Bread with Cottage Cheese, a wholesome and flavorful loaf designed for health-conscious bakers. This recipe combines the rich earthiness of rye flour with the gentle nuttiness of whole wheat and all-purpose flours, while low-sodium cottage cheese and creamy Greek yogurt ensure moistness and tang without the extra salt. A touch of melted unsalted butter and a blend of baking powder and soda create the perfect rise, delivering a tender crumb with every slice. Ready in just over an hour, this bread is ideal for pairing with soups, stews, or serving toasted with your favorite spread. Perfect for low-sodium diets, this easy-to-make rye bread is proof that healthy eating can also be completely delicious!
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Recipe Information
Ingredients
- 2 cups Rye flour
- 1 cup Whole wheat flour
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 2 tablespoons Granulated sugar
- 1.5 cups Low-sodium cottage cheese
- 0.5 cup Plain Greek yogurt
- 2 tablespoons Unsalted butter, melted
- 2 Large eggs
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with unsalted butter or line it with parchment paper for easy removal.
In a large bowl, whisk together the rye flour, whole wheat flour, all-purpose flour, baking powder, baking soda, and granulated sugar until well combined.
In a separate medium bowl, mix together the low-sodium cottage cheese, Greek yogurt, melted butter, and eggs. Whisk until the mixture is smooth and well-incorporated.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir with a spatula until just combined; be careful not to over-mix, as this can make the bread dense.
Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
Serve slices of the low-sodium rye bread with cottage cheese as a delightful accompaniment to soups, stews, or simply enjoy it toasted with your favorite spread.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 2897 mg | 126% | |
| Total Carbohydrate | 410.8 g | 149% | |
| Dietary Fiber | 54.1 g | 193% | |
| Total Sugars | 38.7 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 633 mg | 49% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2470 mg | 53% | |
*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.
