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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 216.2
  • Total Fat: 5.4 g
  • Cholesterol: 16.8 mg
  • Sodium: 66.3 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.0 g

View full nutritional breakdown of Low sodium whole wheat bread calories by ingredient
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Low sodium whole wheat bread

Submitted by: S3XYDIVASMOM

Introduction

When we decided to monitor our sodium intake, I was surprised to learn that our favorite bread was a high source of salt. In fact most breads seem to be fairly high in sodium. So I decided to take control of this issue. When we decided to monitor our sodium intake, I was surprised to learn that our favorite bread was a high source of salt. In fact most breads seem to be fairly high in sodium. So I decided to take control of this issue.
Number of Servings: 11

Ingredients

    1 cup tap water
    1 1/2 tsp. molasses
    1 tsp. Fleischmann's yeast ( sold in 1# pkg. @ Sam's Club)
    3 1/2 to 4 cups whole wheat flour
    3/8 cup dry powdered milk
    3 Tbsp. molasses
    1/4 tsp. salt
    1 egg
    3 Tbsp. canola oil
    1/2 cup steel cut oats

Tips

I used an upright Kitchen Aid mixer to mix this. I suspect that if you don't have a heavy duty mixer, you would have to do it by hand.


Directions

Dissolve yeast in water and molasses. Set aside while you mix dry ingredients. Place 2 1/2 cups flour, powdered milk, molasses, and salt in mixer. Stir to blend. Add egg and yeast mixture. Stir to blend. Add steel cut oats. Mix until dough forms. Add whole wheat until dough can be handled. Lightly dust surface with flour and turn out dough. Knead a few times. Place in greased container. Turn dough to grease top. Loosely cover top of container with plastic wrap. Let rise overnight. Early in the morning, after dough has doubled in volume, turn out and shape into a loaf. Let rise until doubled again. Bake in 400 oven for 15 minutes. Reduce heat to 350 and bake another 30 minutes. Remove immediately from pan to cool.

Serving Size: makes 11 3/4-inch slices

Number of Servings: 11

Recipe submitted by SparkPeople user S3XYDIVASMOM.






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