Low Sodium Seeded Whole Grain Bread
Discover the wholesome goodness of this Low Sodium Seeded Whole Grain Bread, a healthier twist on traditional bread that's bursting with texture and flavor. Crafted with nutrient-rich ingredients like whole wheat and oat flours, sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds, this recipe is perfect for those seeking a heart-healthy, dietary-friendly option without compromising on taste. Lightly sweetened with honey and scented with a hint of apple cider vinegar, this easy-to-make bread combines rustic charm with modern nutrition. The no-knead approach ensures perfectly soft and airy slices, while each bite is loaded with crunchy seeds for added fiber and protein. Ideal for sandwiches, breakfast toasts, or as a hearty companion to your favorite soups and salads, this low sodium bread is a delicious addition to your healthy baking repertoire.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Whole grain oat flour
- 0.25 cup Sunflower seeds
- 0.25 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 teaspoons Instant yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 1.25 cups Warm water
- 1 tablespoon Apple cider vinegar
Instructions
In a large mixing bowl, combine the whole wheat flour and oat flour. Stir in the sunflower seeds, pumpkin seeds, chia seeds, and flaxseeds.
In a separate bowl, dissolve the honey in the warm water. Add the instant yeast and let it sit for about 5 minutes until it becomes foamy.
Add the olive oil and apple cider vinegar to the yeast mixture.
Pour the wet ingredients into the dry ingredients. Stir until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is sticky, add more flour, a tablespoon at a time, as needed.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm, draft-free environment for about 1 hour or until it has doubled in size.
Preheat the oven to 375°F (190°C).
Once the dough has risen, punch it down gently and shape it into a loaf. Place the loaf in a greased 9x5-inch loaf pan.
Cover the loaf with a cloth and let it rise again for 15-20 minutes until slightly puffed.
Bake in the preheated oven for 35-40 minutes, or until the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 39.3 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2436 mg | 52% | |
*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.
