Low Sodium Whole Wheat Multiseed Bread
Crafted with wholesome whole wheat flour and a medley of nutrient-packed seeds, this Low Sodium Whole Wheat Multiseed Bread is the perfect homemade loaf for health-conscious bakers. Flavored with a hint of natural sweetness from honey and enriched by the addition of olive oil, this bread boasts a hearty texture and satisfying crunch from flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds. Designed to be low in sodium without compromising flavor, it uses a no-sodium baking powder as the secret ingredient for a fluffier rise. Easy to prepare with minimal effort, this recipe delivers a bakery-quality bread in your own kitchen, ideal for sandwiches, toast, or enjoying on its own. Whether you're looking to reduce sodium or simply enjoy a nutrient-rich, wholesome loaf, this recipe is a must-try for bread lovers.
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Recipe Information
Ingredients
- 3 cups Whole wheat flour
- 1.5 cups Warm water (about 110°F/45°C)
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Ground flaxseeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Chia seeds
- 1 teaspoon No-sodium baking powder
Instructions
In a large mixing bowl, combine the warm water, honey, and active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add the olive oil to the yeast mixture and stir to combine.
In a separate bowl, whisk together the whole wheat flour, ground flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and no-sodium baking powder.
Gradually add the dry ingredients to the yeast mixture, stirring with a wooden spoon or a dough hook attachment if using a stand mixer, until a sticky dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
Punch down the dough gently to release the air and shape it into a loaf. Place the loaf into a greased 9x5-inch bread pan.
Cover the pan with the kitchen towel and let the dough rise again for another 30–40 minutes, until it has risen above the edge of the pan.
Preheat your oven to 375°F (190°C).
Bake the bread for 35–40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 315.0 g | 115% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 37.3 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2093 mg | 45% | |
*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.
