Savor the Flavor: Low Sodium Sandwich Bread for Healthier Bites!”

Homemade Low Sodium Sandwich Bread: Perfect for Every Meal

Are you looking for a delicious, low sodium bread recipe that’s perfect for sandwiches and more? Look no further! With just a few simple ingredients you can make your own homemade sandwich bread that’s soft, flavorful, and low in sodium. This recipe is easy to follow and yields a loaf that will quickly become a staple in your kitchen.

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Why Make Low Sodium Bread?

Many store bought breads contain a surprising amount of sodium, which can be a concern for those watching their salt intake. Making your own bread at home allows you to control the ingredients and keep the sodium content low, without sacrificing flavor or texture. This homemade bread is perfect for sandwiches, toast, or just enjoying with a bit of unsalted butter.

Ingredients:

• 1 cup water, warmed to about 125°F (52°C)
• 1/4 cup milk, warmed to about 125°F (52°C)
• 1 packet instant yeast (2-1/4 teaspoons)
• 1/4 cup honey or granulated sugar
• 4 tablespoons unsalted butter, softened to room temperature
• 3-1/3 cups all-purpose flour or bread flour, plus more as needed

Making it:

1. Prepare the Liquid Mixture:
   • Warm the water, milk, and honey (or sugar) to about 125°F (52°C). You can use a microwave or stove top for this. Ensure the temperature is correct using a kitchen thermometer to avoid killing the yeast.
2. Activate the Yeast:
   • In the bowl of your stand mixer, combine the warmed water, milk, and honey (or sugar) mixture. Stir until the honey (or sugar) is dissolved.
   • Sprinkle the instant yeast over the liquid mixture and lightly stir.
   • Cover the bowl with a clean towel and let sit for about 5 minutes until it becomes foamy. This indicates that the yeast is active.
3. Add Butter and Flour:
   • Add the softened unsalted butter and 1 cup of flour to the bowl.
   • Using the paddle attachment of your stand mixer, mix on low speed until mostly combined (the butter will still be a little chunky).
   • Gradually add the remaining flour, one cup at a time, to the bowl.
   • Mix on low speed after each addition until the dough starts to come together.
4. Knead the Dough:
   • Switch to the dough hook attachment. Knead the dough on medium speed for about 8-10 minutes. The dough should be smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the desired consistency is reached.
5. First Rise:
   • Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
6. Shape the Dough:
   • Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf.
7. Second Rise:
   • Place the shaped dough into two 9×5 or a 13×5 greased loaf pan(s).
   • Cover with a clean kitchen towel or plastic wrap and let it rise again in a warm, draft-free area for about 60 minutes, or until it has doubled in size.
8. Bake the Bread:
   • Preheat your oven to 350°F (175°C).
   • Once the dough has risen, remove the cover and place the loaf pan in the preheated oven.
   • Bake for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top of the bread is browning too quickly, you can tent it with aluminum foil halfway through baking.
9. Cool the Bread:
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.

Uses for Your Low Sodium Sandwich Bread:

1. Classic Sandwiches: Perfect for low sodium ham and Swiss cheese, low sodium turkey and avocado, or your favorite low sodium deli meats and veggies.
2. Toast: Enjoy with unsalted butter, jam, or avocado for a delicious breakfast or snack.
3. French Toast: Make a healthier version of this breakfast favorite by using your low sodium bread.
4. Croutons: Cube and toast for salads or soups.

Share Your Thoughts!

I hope you enjoy making and savoring this low sodium sandwich bread as much as I do. It’s a versatile and healthier option that’s perfect for all your bread needs. We’d love to hear how your baking experience went! Did you try any variations or have any tips to share? Please leave a comment below with your thoughts, questions, and any feedback on the recipe. Happy baking, and enjoy your delicious homemade bread!

Low Sodium Sandwich Bread

livingthelowsaltlife

Make delicious homemade low sodium sandwich bread with just a few simple ingredients. This easy recipe yields soft, flavorful bread perfect for sandwiches, toast, and more. Enjoy fresh, low sodium bread, ideal for any meal. Follow our step-by-step guide for perfect results every time!

Print Recipe Pin Recipe

Prep Time 3 hours hrs 20 minutes mins

Cook Time 30 minutes mins

resting time 1 hour hr

Total Time 4 hours hrs 50 minutes mins

Course bread

Cuisine American

Servings 1 13×5 loaf

Equipment

• 1 stand mixer optional
• 1 13×5 bread loaf pan or two 9×5 loaf pans
• 1 baking thermometer
• 1 wire rack

Ingredients

  

• 1 cup water warmed to about 125°F (52°C)
• 1/4 cup milk warmed to about 125°F (52°C)
• 1 pkt Instant yeast packet or 2-1/4 tsp instant yeast
• 1/4 cup honey or granulated sugar
• 4 Tbsp unsalted butter softened to room temperature
• 3-1/3 cups all-purpose flour or bread flour plus more as needed

Instructions

 

• Warm the water, milk and honey (or sugar) to about 125°F (52°C). You can use a microwave or stove top for this. Ensure the temperature is correct using a kitchen thermometer to avoid killing the yeast.
• In the bowl of your stand mixer, combine the warmed water milk and honey (or sugar) mixture. Stir until the honey (or sugar) is dissolved.
• Sprinkle the instant yeast over the liquid mixture. Lightly stir.
• Cover bowl with a clean towel and let sit for about 5 minutes until it becomes foamy. This indicates that the yeast is active.
• Add the softened unsalted butter and 1 cup of flour to the bowl. Using the paddle attachment of your stand mixer, mix on low speed until mostly combined. (the butter will still be a little chunky)
• Gradually add the remaining flour, one cup at a time, to the bowl. Mix on low speed after each addition until the dough starts to come together.
• Switch to the dough hook attachment. Knead the dough on medium speed for about 8-10 minutes. The dough should be smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the desired consistency is reached.
• Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap.
• Let the dough rise in a warm, draft-free area for about 1-2 hours, or until it has doubled in size.
• Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and shape it into a loaf.
• Place the shaped dough into a 9×5 or 13×5 greased loaf pan. Cover with a clean kitchen towel or plastic wrap and let it rise again in a warm, draft-free area for about 60 minutes, or until it has doubled in size.
• Preheat your oven to 350°F (175°C).
• Once the dough has risen, remove the cover and place the loaf pan in the preheated oven. Bake for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• If the top of the bread is browning too quickly, you can tent it with aluminum foil halfway through baking.
• Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
• Enjoy your homemade low sodium bread!

Notes

1. Measuring Flour:
   • To ensure accurate measurement, spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can result in dense bread.
2. Water and Milk Temperature:
   • Using a kitchen thermometer is crucial to check the water, milk and honey (or sugar) mixture are the correct temperature for your yeast. If the liquid is too hot, it can kill the yeast; if it’s too cool, the yeast won’t activate properly. **Always check your yeast label and adjust temperature accordingly.
3. Instant Yeast vs. Active Dry Yeast:
   • Instant yeast can be mixed directly with the dry ingredients, but since this recipe involves dissolving it in liquid first, you can also use active dry yeast in the same quantity without any modifications.
4. Mixing the Dough:
   • When mixing the dough, it’s normal for it to start off sticky. As you knead it, the dough will become smoother and more elastic. Avoid adding too much extra flour, as this can make the bread dense.
5. Kneading by Hand:
   • If you don’t have a stand mixer, you can knead the dough by hand. It will take about 10-12 minutes of kneading to achieve a smooth and elastic dough.
6. Rising Environment:
   • If your kitchen is cold, you can create a warm environment for the dough to rise by placing the bowl in a turned-off oven with a bowl of hot water on the rack below. Alternatively, you can let it rise on top of the refrigerator or near a sunny window.
7. Shaping the Dough:
   • When shaping the dough into a loaf, ensure that you gently but firmly press out any air bubbles to create an even texture. Rolling the dough tightly and pinching the seams helps achieve a nice shape.
8. Second Rise:
   • Be patient during the second rise. If the dough hasn’t doubled in size, give it more time. Over proofing can cause the dough to collapse, but under proofing can result in dense bread.
9. Checking for Doneness:
   • To check if the bread is done, tap the bottom of the loaf – it should sound hollow. A Kitchen/Baking thermometer inserted into the center should read about 190°F (88°C).
10. Cooling the Bread:
    • Allowing the bread to cool completely on a wire rack helps prevent a soggy bottom and makes slicing easier. Cutting into the bread while it’s hot can make it gummy and harder to slice.
11. Storing Bread:
    • Store the bread in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag. You can toast slices directly from the freezer.
12. Flavor Variations:
    • Feel free to experiment with adding herbs, cheese, or seeds to the dough for different flavors. You can mix these into the dough during the initial mixing stage.
13. Butter Substitute:
    • If you prefer, you can use olive oil or another type of fat in place of butter. This will slightly change the flavor and texture of the bread.
14. Using a Bread Machine:
    • If you have a bread machine, you can use this recipe by adding the ingredients in the order recommended by your machine’s manufacturer and using the dough cycle. Then, follow the shaping, second rise, and baking steps.

Happy baking! Enjoy your delicious homemade Low Sodium bread!!

 

Keyword Low sodium sandwich bread

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