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.

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