Does anyone have a good Low-Sodium Bread Recipe??

EZ Wheat Bread recipe
1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup brown sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

Per Serving: cal 100 carb 18 fat 2 protein 4 fiber 2 sodium 109
the calories is what I got with I put the recipe into mfp - I actually double this recipe and make 3 loaves out of it, and I get 12 slices out of a loaf. I also use honey instead of the brown sugar.


this is where I found the original recipe, she's got a video to show how easy it is (and I did omit the potato flakes) ... http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes

Any bread can become Low Sodium.. iF you have a favorite recipe. Take it and just decrease the salt in half. But I think you always need a little.

Salt has several functions in baked goods:

It contributes to overall flavor.

In bread, it controls the fermentation rate of yeast.

It has a strengthening effect on the gluten protein in the dough.

Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop. Salt should not be eliminated from recipes using automatic bread-making machines.

Salt also has a chemical role. In dough and pastry it enhances texture as well. A brioche made without salt will be tough and dense with a hard crust. Puff pastry will taste flat and greasy and will not color.

Salt has an unusual effect on fat, as well. When you eat sweet butter on bread in your mouth you feel some kind of fat, some kind of oiliness on the palate. If you do that with salted butter you don't get that same sensation.


Baking class was my favorite Class in Cooking School