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+ servings
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


  • Bread maker or stand mixer


  • 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


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.


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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