Low Sodium Sunflower Seed Bread
Experience the wholesome delight of homemade Low Sodium Sunflower Seed Bread—a nutritious and flavorful alternative to store-bought loaves. This recipe combines hearty whole wheat flour with crunchy raw sunflower seeds for a subtly nutty texture, while honey provides a natural touch of sweetness. Designed to be heart-conscious, this bread skips the traditional salt and instead incorporates an optional sodium-free salt substitute, making it perfect for low-sodium diets. Easy to prepare, the dough comes together in just 20 minutes, with optional ingredients like sunflower seed butter and vital wheat gluten enhancing the richness and texture. Baked to golden perfection, this bread is ideal for sandwiches, toast, or simply enjoyed fresh with a drizzle of olive oil. Simple, wholesome, and packed with homemade goodness, this low-sodium bread is a must-try for healthy baking enthusiasts!
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 0.5 cups Raw sunflower seeds
- 1 packet Active dry yeast
- 2 tablespoons Honey
- 1.25 cups Warm water (110°F/45°C)
- 3 tablespoons Olive oil
- 1 tablespoon Unsalted sunflower seed butter (optional, for added richness)
- 0.5 teaspoons Salt substitute (optional, ensure it is sodium-free)
- 2 tablespoons Vital wheat gluten (optional, to improve texture of the bread)
Instructions
In a small bowl, combine the warm water (110°F/45°C) and the packet of active dry yeast. Stir gently and allow it to sit for about 5-7 minutes, or until the yeast becomes frothy.
In a large mixing bowl, combine the whole wheat flour, vital wheat gluten (if using), and sunflower seeds. Stir to distribute the seeds evenly throughout the flour.
Once the yeast mixture is frothy, add the honey and olive oil to the liquid mixture, stirring to combine.
Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for 5-7 minutes.
If using sunflower seed butter for added richness, knead it into the dough during this step.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm, draft-free area for 1 hour, or until it has doubled in size.
Preheat the oven to 375°F (190°C). Grease a standard 9x5-inch bread loaf pan.
Punch down the dough to release any air bubbles, then shape it into a loaf. Place the loaf into the prepared pan.
Cover the loaf pan with a kitchen towel and let the dough rest for another 20-30 minutes, or until it has risen slightly above the edge of the pan.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Transfer the loaf to a wire rack to cool completely before slicing.
Slice and serve as desired. This bread can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 266 mg | 6% | |
*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.
