Low sodium winter bread loaf on cooling rack with black background

Low Sodium Winter Bread

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Limiting sodium in your diet when you have kidney disease can help control blood pressure and avoid fluid retention. Bread is one of the top sources of sodium we consume in our diet. The majority of the sodium we consume may not be from adding salt to food. 

Good news. This recipe doesn’t call for salt and it tastes fabulous!

You may have been told if you have kidney disease that white bread is best. That’s old nutrition advice. Read more about the best bread to choose for kidney disease at my blog post Top 5 Best Breads to choose for Kidney Disease.

Now we have that out of the way, let’s head to the kitchen and make homemade bread! This low sodium bread recipe has whole grains and seeds. It’s perfect for peanut butter toast, dipping in olive oil, or a veggie sandwich. 

You can make it anytime of the year.

What You’ll Need

I used my bread maker to do the work for me in this recipe. If you don’t have a bread maker, don’t worry, you can still make this low sodium bread recipe with a stand mixer.

Flax Egg instead of eggs. To make a flax egg mix 1 Tablespoon flax and 3 Tablespoons of water. Let sit on the counter or refrigerator for 15 minutes. Flax provides a great source of omega 3 fatty acids which are the healthy fats.

Olive Oil is used instead of butter to provide yet another source of healthy fat and keeps the bread soft.

Molasses is rich in iron and provides 20% of your Daily Value of iron in just 1 Tablespoon.

Whole grains. Cornmeal, oatmeal, and whole wheat flour are the sources of whole grains in this low sodium recipe.

Sunflower seeds offer a plant source of protein and gives the bread a hearty texture.

Multicolor bowls with low sodium bread ingredients atop a wooden cutting board
Main ingredients of Low Sodium Winter Bread Recipe

How to Make Low Sodium Bread

If you’re using a bread maker. 

  1. Add the wet ingredients first to the baking pan, then all the dry ingredients. 
  2. Make a well in the middle of the dry ingredients and add the yeast. Make sure that the yeast doesn’t come in contact with the wet ingredients. Pour the yeast carefully into the well. 
  3. Snap the baking pan into the breadmaker and close the lid.
  4. Using the “Select” button to choose the “Sweet” setting on the bread maker.
  5. Push the “Crust Color” button to choose light, medium, or dark. 
  6. Press the “Start” button to begin.

If you are using a mixer, use the dough hook to mix.

  1. Proof the yeast by adding it to 2 Tablespoons of warm water (105 degrees) and 1 Tablespoon of granulated sugar directly in the mixing bowl.
  2. In a separate bowl, combine all the dry ingredients. 
  3. When the yeast is done proofing, add the rest of the wet ingredients to the mixer. Add the flour and whole grain mixture slowly, about 1 cup at a time. Using the dough hook, mix for 2 minutes to combine. 
  4. Now you will knead the bread with a hook mixer for 7 minutes. 
  5. Cover the bowl with plastic wrap and let rise for 1 hour.
  6. Once the dough has risen. Punch down and transfer to a greased 9 x 5 bread pan.
  7. Let the dough rise for the second time for 30 minutes. 
  8. Bake at 350 degrees for 30-40 minutes. 

Variations

This low sodium recipe calls for bread flour. Feel free to substitute whole wheat flour, all-purpose flour, spelt flour, or any other whole grain flour you like.

You can substitute maple syrup for the molasses. This would make the bread taste quite a bit sweeter. In replacement of the sunflower seeds use pumpkin, sesame, flax, chia seeds.

FAQ

Q: Can I use honey instead of sugar?

A: Yes! You can replace honey with sugar in the same amount for this recipe.

Q: Instant Dry Yeast vs. Active Dry Yeast?

A: Yep. Instant dry yeast doesn’t require proofing.

Q: What if I don’t have a stand mixer? Can I make this by hand?

A: Yes. Hand mixing is physically more work and would take about 10 minutes to knead. 

Q: Can I use this recipe in a bread machine?

A: Yes, this recipe works perfectly in a bread machine. Be sure that the yeast doesn’t come in contact with the wet ingredients.

Q: Should I use a glass or metal bread pan for this recipe?

A: Glass and metal conduct heat differently. Glass pans will have a lighter, softer crust. Metal pans will have a slightly darker, crispier crust.

How to Store

This low sodium bread is perfect right out of the oven served warm. If you have any leftovers, store at room temperature for up to 5 days in an airtight container or ziplock.

What to Serve With It

This bread is great for nut butter toast in the morning, dipping in olive oil and herbs as a side dish, or making a veggie sandwich. Your kidneys will thank anyway you slice it!

Here’s to your happy & healthy kidneys!

Katie

Low sodium winter bread loaf on cooling rack with black background

Low Sodium Winter Bread

Katie Blumhorst RDN, LD
This low sodium homemade bread is hearty and filling you won't miss the salt.
Prep Time 10 mins
Cook Time 2 hrs 50 mins
Course Breakfast, Side Dish
Cuisine American
Servings 12 slices
Calories 187 kcal

Equipment

  • Bread maker or stand mixer

Ingredients
  

  • 3/4 cup cup plus 2 Tablespoons water
  • 2 tbsp olive oil
  • 1 tbsp ground flax seed Plus 3 tbsp water to make flax egg
  • 1/4 cup molasses
  • 1/4 cup corn meal
  • 1 cup oatmeal quick cooking or old fashioned
  • 1 3/4 cup bread flour
  • 2/3 cup whole wheat flour
  • 1 tbsp granulated sugar
  • 1/4 cup sunflower seeds unsalted
  • 2 1/4 tsp active dry yeast

Instructions
 

For Bread Machine

  • Make flax egg first by combining 1 tbsp ground flax and 3 tbsp of water and set aside for 15 minutes.
  • Measure and add liquid ingredients to the bread pan. Add flax egg to liquid ingredients.
  • Measure and add dry ingredients (expect yeast) to the bread pan.
  • Use your finger to form a well (hole) in the flour where you will pour the yeast. Make sure the yeast doesn't come in contact with the liquid ingredients. Carefully pour yeast into the well.
  • Snap the baking pan into the breadmaker and close the lid.
  • Press the "Select" button and choose the "Sweet" setting.
  • Press the "Crust Color" button to choose desired crust light, medium or dark.
  • Press "Start" button. The breadmaker will beep when done. Use pot holders to carefully remove bread pan to cool. Cut into 12 slices and serve warm or room temperature.

For Stand Mixer

  • Proof the yeast by adding it to 2 Tablespoons of warm water (105 degrees) and 1 Tablespoon of granulated sugar directly in the mixing bowl.
  • In a separate bowl, combine all the dry ingredients.
  • Once yeast is done proofing add the rest of the wet ingredients to the mixer. Add the flour and whole grain mixture slowly, about 1 cup at a time. Using the dough hook, mix for 2 minutes to combine.
  • Now you will knead the bread with a hook mixer for 7 minutes.
  • Cover the bowl with plastic wrap and let rise for 1 hour.
  • Once the dough has risen. Punch down and transfer to a greased 9 x 5 bread pan.
  • Let the dough rise for the second time for 30 minutes.
  • Bake at 350 degrees for 30-40 minutes.

Nutrition

Serving: 1sliceCalories: 187kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 6mgPotassium: 214mgFiber: 3gSugar: 7gVitamin A: 2IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Keyword kidney-friendly recipes, low-sodium, renal diet recipes
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