Simple Low Sodium Bread Recipe
My doctor recommended that I reduce my sodium intake after discovering that salt causes my blood pressure to spike. Bread is a source of salt: a single slice of standard store-bought white bread may contain 100-200mg of sodium, which can add up if you’re eating sandwiches every day.
I wanted a simple loaf that I could make without a lot of ingredients or prep time. Most low sodium bread recipes I found were complicated, called for specialty ingredients, or weren’t very good. This recipe features the basics: flour, yeast, water, and a one hour rise.
The resulting loaf is a mild and versatile white bread that works well for sandwiches, toast, or as a side with a stew or soup. This recipe is easy to follow, makes a decent loaf, and contains virtually no sodium.
Ingredients
- 1.5 cup flour
- 1 tsp yeast
- Water
Directions
- Combine flour and yeast in a bowl and whisk.
- Add enough water to form a dough ball.
- Knead for 5 minutes by machine or 10 minutes by hand.
- Let rise for at least one hour.
- Shape as desired.
- Preheat oven to 350F (176C).
- Bake for 30 minutes.
Variations
For a crispy crust, add a couple of sprays of water to the oven during baking. The steam keeps the surface of the dough moist during the first few minutes, allowing it to expand fully before setting. Once the steam dissipates, the crust dries out and crisps up. This is the same principle used in professional bread ovens, which inject steam automatically.
For a softer loaf, add 1 tablespoon of olive oil to the dough before kneading. The oil coats the gluten, limiting how much they tighten during baking and producing a more tender crumb. It also helps the loaf retain moisture after baking, so it stays softer longer.