Low Sodium Traditional Swiss Zopf Bread
Discover the delightful charm of Low Sodium Traditional Swiss Zopf Bread—a soft, golden loaf that's as beautiful as it is delicious. This classic braided bread is crafted with simple ingredients like all-purpose flour, unsalted butter, milk, and a touch of honey for subtle sweetness. Eliminating added salt allows the buttery richness to shine through, making it an ideal option for those watching their sodium intake without compromising on flavor. The recipe walks you through the art of kneading, shaping, and creating the iconic Zopf braid, resulting in a stunning centerpiece for any table. Perfectly tender and slightly sweet, this low-sodium Swiss Zopf pairs wonderfully with jams, butter, or as a base for savory toppings. With its approachable steps and timeless appeal, this bread brings a taste of Swiss tradition to your kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 60 grams Unsalted butter
- 250 ml Milk
- 1 tablespoon Honey
- 7 grams Dry yeast
- 1 large Egg
- 1 large Egg yolk
Instructions
In a small saucepan, heat the milk until lukewarm (about 37°C or 98°F). Stir in the honey until dissolved, then add the dry yeast. Let the mixture rest for 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the all-purpose flour and unsalted butter. Using your hands or a pastry cutter, rub the butter into the flour until the texture resembles fine breadcrumbs.
Add the yeast mixture and the egg to the flour mixture. Mix until a dough begins to form.
Knead the dough on a floured surface for 8-10 minutes, or until smooth and elastic. If the dough is too sticky, add a small amount of flour, one tablespoon at a time.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 90 minutes, or until doubled in size.
Once the dough has risen, punch it down to remove air. Divide the dough into three equal portions and roll each portion into a rope approximately 40 cm (16 inches) long.
Braid the three ropes into a traditional Zopf shape. Tuck the ends underneath to secure the braid.
Place the braided loaf onto a baking sheet lined with parchment paper. Cover lightly and let it rise again for 30-45 minutes, or until slightly puffed.
Preheat your oven to 200°C (390°F). In a small bowl, whisk the egg yolk with a tablespoon of water. Brush the egg wash over the risen braid for a golden, shiny finish.
Bake the bread in the preheated oven for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 31.5 g | ||
| Protein | 72.8 g | 146% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 454 mg | 35% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 1192 mg | 25% | |
*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.
