Low Sodium Savory Sausage Bread
Looking for a hearty, flavorful bread that keeps sodium in check? This Low Sodium Savory Sausage Bread is a culinary masterpiece that combines wholesome homemade dough with a rich, savory filling. Packed with unsalted sausage, sautéed onions, garlic, fresh spinach, and melty mozzarella cheese, this loaf delivers mouthwatering taste without the salt overload. Italian seasoning and black pepper bring robust flavors to the filling, while the golden, egg-brushed crust adds the perfect touch of crispness. Ideal for family gatherings or as an indulgent snack, this easy-to-make recipe requires just 30 minutes of prep time and is sure to impress. Healthy, delicious, and satisfying, this low sodium bread recipe proves that comfort food can be heart-smart too!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup warm water
- 0.25 cup olive oil
- 0.5 pound unsalted sausage
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 0.5 teaspoon black pepper
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1 egg, beaten
Instructions
In a small bowl, dissolve sugar in warm water and sprinkle the yeast over it. Let it sit for about 5-10 minutes, or until the mixture is frothy.
In a large mixing bowl, combine the flour and the yeast mixture. Add olive oil and mix until a dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
In a skillet over medium heat, cook the unsalted sausage, breaking it up into small pieces until browned. Remove the sausage from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, and sauté until the onions become translucent. Add Italian seasoning, black pepper, and spinach. Cook until the spinach is wilted.
Combine the cooked sausage, onion, garlic, spinach mixture, and mozzarella cheese in a bowl, mixing well.
Preheat the oven to 375°F (190°C).
Punch down the risen dough and roll it out into a large rectangle on a floured surface.
Spread the sausage and cheese mixture evenly over the dough, leaving a small border around the edges.
Carefully roll the dough up from the longer side, sealing the edges tightly to enclose the filling.
Place the roll seam side down on a baking sheet lined with parchment paper.
Brush the top of the roll with the beaten egg.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
Allow the bread to cool slightly before slicing and serving.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 20.2 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1073 mg | 83% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 1779 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.
