Low Sodium Seeded Baguette
Elevate your homemade bread game with this Low Sodium Seeded Baguette recipe, combining wholesome ingredients and a satisfying crunch for a nutritious alternative to traditional baguettes. Packed with unsalted sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds, this baguette delivers a hearty texture and nutty flavor without relying on added salt. A touch of honey adds natural sweetness, while the olive oil ensures a soft, tender crumb. Perfect for those mindful of their sodium intake, this bread is easy to prepare with a simple kneading technique and two gentle rises for optimal fluffiness. Bake to golden perfection and enjoy these artisan-style baguettes fresh, or pair them with your favorite low-sodium spreads and soups.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 milliliters Warm water
- 40 grams Unsalted sunflower seeds
- 40 grams Unsalted pumpkin seeds
- 10 grams Chia seeds
- 10 grams Flaxseeds
- 1 tablespoon Olive oil
- 1 tablespoon Honey
Instructions
Start by mixing the warm water and active dry yeast in a large bowl. Allow the mixture to sit for about 5 minutes until it becomes frothy.
In a separate large mixing bowl, combine the all-purpose flour, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds. Stir them together to evenly distribute the seeds.
Once the yeast has activated, add honey and olive oil to the yeast mixture, stir until well combined.
Gradually add the wet mixture to the flour and seed mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment, until the dough begins to come together.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, knead using a stand mixer on low speed for about 8 minutes.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat all sides. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours or until it has doubled in size.
Once the dough has risen, preheat your oven to 230°C (450°F).
Punch down the dough to deflate it slightly, and then divide it into two equal portions. Shape each portion into a long baguette shape, about 12 inches (30 cm) in length.
Place the shaped dough on a baking sheet lined with parchment paper or a baking mat. Cover with a kitchen towel again and let sit for an additional 20 minutes for a second rise.
Just before baking, make several slashes diagonally across the top of each baguette with a sharp knife.
Bake the baguettes in the preheated oven for 20 to 25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Allow the baguettes to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 425.6 g | 155% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 19.9 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1459 mg | 31% | |
*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.
