35+ Healthy Sunday Low Sodium Bread Recipes for Your Spread

Bread is a staple in many homes, especially when it comes to Sunday meals, whether it’s a cozy breakfast, a hearty sandwich, or a comforting side to a family dinner.

However, traditional bread recipes can be loaded with sodium, which may not be ideal for those managing their salt intake.

The good news is that you can enjoy the delightful aroma and texture of freshly baked bread without the excess sodium.

In this article, we will share 35+ low sodium bread recipes that are perfect for your Sunday meals. These recipes will not only satisfy your cravings but also support a healthier lifestyle by keeping your sodium levels in check.

Whether you prefer soft rolls, crusty loaves, or savory herb-infused breads, there’s something for everyone to enjoy.

35+ Healthy Sunday Low Sodium Bread Recipes for Your Spread

With these 35+ Sunday low sodium bread recipes, you can enjoy the comforting, satisfying experience of fresh bread without the concern of too much salt in your diet.

From whole wheat and flaxseed options to savory zucchini herb loaves and sweet cinnamon raisin bread, these recipes prove that reducing sodium doesn’t mean sacrificing flavor or texture.

You can now make healthier choices while still indulging in delicious homemade bread every Sunday.

Give these recipes a try and watch how they elevate your meals with both flavor and nutritional benefits.

Whole Wheat Honey Oat Bread

This Whole Wheat Honey Oat Bread is the perfect choice for a healthy, low-sodium Sunday bake. Packed with the goodness of whole grains and natural sweetness from honey, this bread is as nutritious as it is delicious. Its soft, moist crumb and slightly chewy texture make it ideal for sandwiches, toast, or as a standalone treat. With a sodium level well under typical bread recipes, this loaf will help you savor the weekend guilt-free.

Ingredients:

• 2 ½ cups whole wheat flour
• ½ cup rolled oats (plus extra for topping)
• 1 tbsp honey
• 1 tsp unsalted butter (melted)
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• ¼ cup unsweetened almond milk or water
• 1 tbsp apple cider vinegar

Instructions:

1. Activate Yeast: In a small bowl, mix warm water and yeast. Let it sit for 5-10 minutes until bubbly.
2. Prepare the Dough: In a large mixing bowl, combine whole wheat flour, oats, and honey. Stir in yeast mixture, almond milk, and apple cider vinegar until a dough forms.
3. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. Proof: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Shape & Second Proofing: Punch down the dough, shape it into a loaf, and place it in a greased bread pan. Cover and let it rise again for 30-45 minutes.
6. Bake: Preheat the oven to 375°F. Brush the top with water, sprinkle with rolled oats, and bake for 30-35 minutes until golden brown. Cool on a wire rack before slicing.

Wholesome and lightly sweetened, Whole Wheat Honey Oat Bread is an excellent low-sodium alternative to store-bought bread. Baking this bread on a Sunday will fill your home with an inviting aroma and set the tone for a healthier week ahead. Pair it with low-sodium spreads or your favorite salad for a satisfying meal.

Rustic No-Knead Rosemary Bread

This Rustic No-Knead Rosemary Bread is a simple yet flavorful low-sodium option for your Sunday baking repertoire. Its artisan-style crust and herby aroma are achieved with minimal effort. Whether paired with soups, stews, or enjoyed on its own, this bread elevates your dining experience without compromising your health goals.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp dried rosemary (or fresh, finely chopped)
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 ½ cups warm water (105-110°F)
• 1 tsp olive oil (optional, for crust)

Instructions:

1. Mix Ingredients: In a large mixing bowl, combine flour and rosemary. Stir in yeast and warm water until a shaggy dough forms.
2. Rest: Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 8-12 hours (overnight preferred).
3. Shape the Dough: Turn the dough onto a well-floured surface, fold it a few times, and shape it into a round loaf.
4. Second Rise: Place the dough on parchment paper and let it rise for 1-2 hours.
5. Bake: Preheat a Dutch oven in the oven at 450°F for 30 minutes. Place the dough (with parchment) into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for another 10-15 minutes for a golden crust.
6. Cool: Allow the bread to cool completely on a wire rack before slicing.

This easy, no-knead bread delivers a rustic charm and delightful rosemary fragrance that will wow your family or guests. Perfect for Sundays when you want to relax yet impress, this low-sodium bread is a testament to how simplicity can yield extraordinary results.

Banana Nut Breakfast Bread

Banana Nut Breakfast Bread is a moist, nutty, and naturally sweetened low-sodium bread perfect for a lazy Sunday morning. Using ripe bananas and a hint of cinnamon, this recipe satisfies your sweet tooth without added sugars or salt. Enjoy it as a comforting breakfast or as an afternoon snack with tea.

Ingredients:

• 3 ripe bananas (mashed)
• 2 cups whole wheat flour
• ½ cup chopped unsalted walnuts
• 2 tbsp honey
• 1 tsp baking soda (low-sodium)
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 2 large eggs (or flaxseed substitute for vegan)

Instructions:

1. Preheat Oven: Set the oven to 350°F and grease a 9×5-inch loaf pan.
2. Combine Wet Ingredients: In a bowl, mash bananas and mix with eggs, honey, and vanilla extract.
3. Mix Dry Ingredients: In another bowl, combine flour, baking soda, and cinnamon. Add the dry ingredients to the wet mixture and mix until just combined.
4. Add Nuts: Fold in chopped walnuts.
5. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

Banana Nut Breakfast Bread is a delightful way to start your Sunday on a sweet yet healthy note. Its rich banana flavor, enhanced by crunchy walnuts, ensures a satisfying experience with every bite. Bake it for a wholesome treat that brings a warm, cozy vibe to your day.

Low-Sodium Olive and Herb Bread

This Low-Sodium Olive and Herb Bread is a Mediterranean-inspired delight, perfect for a Sunday baking session. Loaded with the earthy flavor of black olives and fresh herbs, this bread is light yet flavorful, making it a versatile addition to your meals. Serve it alongside soups or use it to make gourmet sandwiches for a healthy, low-sodium twist.

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 cup pitted black olives, chopped
• 1 tsp chopped fresh thyme (or ½ tsp dried thyme)
• 1 tsp chopped fresh oregano (or ½ tsp dried oregano)
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• 2 tbsp olive oil

Instructions:

1. Prepare the Dough: In a large bowl, combine flours, yeast, thyme, and oregano. Gradually add warm water and olive oil, mixing until a dough forms.
2. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
3. Incorporate Olives: Flatten the dough slightly, sprinkle chopped olives over it, and knead lightly to evenly distribute the olives.
4. First Proofing: Place the dough in an oiled bowl, cover with a towel, and let it rise for 1-2 hours until doubled in size.
5. Shape & Bake: Shape the dough into a round loaf or place it in a bread pan. Let it rise again for 30-45 minutes. Bake at 375°F for 35-40 minutes until the crust is golden brown.
6. Cool: Allow the bread to cool on a wire rack before slicing.

The aromatic herbs and briny olives in this bread bring a taste of the Mediterranean right to your kitchen. Perfect for Sunday gatherings or meal prep for the week, this low-sodium loaf is a delicious way to enjoy the bold flavors of wholesome ingredients.

Sweet Potato Sage Bread

Sweet Potato Sage Bread is a comforting, hearty low-sodium bread perfect for cozy Sundays. The natural sweetness of roasted sweet potatoes pairs beautifully with the earthiness of sage, creating a unique and flavorful loaf. This bread is excellent for toasting or pairing with autumnal soups and stews.

Ingredients:

• 2 cups all-purpose flour
• 1 cup mashed roasted sweet potatoes
• 1 tsp dried sage
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 tbsp honey
• ¾ cup warm water (105-110°F)
• 1 tbsp olive oil

Instructions:

1. Roast Sweet Potatoes: Roast sweet potatoes at 400°F until tender, then mash and let cool.
2. Activate Yeast: Mix warm water and yeast in a small bowl and let sit for 5-10 minutes until bubbly.
3. Mix Dough: In a large bowl, combine flour, sage, mashed sweet potatoes, honey, and yeast mixture. Mix until a dough forms.
4. Knead & Proof: Knead the dough on a floured surface for 8-10 minutes, then place it in a greased bowl to rise for 1-2 hours.
5. Shape & Bake: Shape the dough into a loaf and place it in a greased pan. Let it rise again for 30-45 minutes. Bake at 375°F for 30-35 minutes until golden brown.
6. Cool: Cool the bread on a wire rack before slicing.

The combination of sweet potatoes and sage gives this bread a unique, savory-sweet flavor that will make your Sunday extra special. With its moist crumb and rustic taste, Sweet Potato Sage Bread is a healthy, low-sodium option you’ll want to make every week.

Carrot and Cinnamon Raisin Bread

Carrot and Cinnamon Raisin Bread is a lightly spiced, naturally sweetened low-sodium bread that’s perfect for a wholesome Sunday treat. The grated carrots add moisture and nutrition, while the raisins provide a touch of natural sweetness. It’s a great choice for breakfast, snack time, or even as a dessert.

Ingredients:

• 2 cups whole wheat flour
• 1 cup grated carrots
• ½ cup raisins
• 1 tsp cinnamon
• 1 tsp low-sodium baking powder
• 1 tsp vanilla extract
• 2 eggs (or flaxseed substitute for vegan)
• ½ cup unsweetened applesauce
• ½ cup almond milk

Instructions:

1. Preheat Oven: Preheat your oven to 350°F and grease a loaf pan.
2. Combine Wet Ingredients: In a bowl, mix eggs, applesauce, almond milk, and vanilla extract.
3. Mix Dry Ingredients: In another bowl, combine flour, baking powder, and cinnamon. Gradually add the dry mixture to the wet ingredients and stir until combined.
4. Incorporate Carrots and Raisins: Gently fold in grated carrots and raisins.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool: Allow the bread to cool completely before slicing.

This Carrot and Cinnamon Raisin Bread offers a delightful combination of textures and flavors while staying low in sodium. Its warm spices and natural sweetness make it a perfect addition to a relaxing Sunday. Enjoy it with a cup of tea or as a healthy treat during the week!

Zucchini Herb Bread

Zucchini Herb Bread is a savory, low-sodium loaf that combines the mild flavor of zucchini with the aromatic freshness of herbs. This bread is moist and tender, making it an excellent choice for a light lunch or as a snack. Ideal for Sundays when you’re looking for a healthy and satisfying bread option, it’s a great way to incorporate more vegetables into your diet.

Ingredients:

• 2 cups whole wheat flour
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp garlic powder

Instructions:

1. Prepare Zucchini: Grate the zucchini and squeeze out any excess moisture with a clean towel.
2. Activate Yeast: Mix warm water and yeast in a bowl. Let it sit for 5-10 minutes until it becomes frothy.
3. Mix Dry Ingredients: In a separate bowl, combine whole wheat flour, basil, oregano, and garlic powder.
4. Combine: Add the yeast mixture, olive oil, and honey to the dry ingredients. Stir until a dough forms, then fold in the grated zucchini.
5. Knead: Knead the dough on a floured surface for 8-10 minutes until smooth.
6. First Proofing: Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.
7. Shape & Bake: Punch down the dough, shape it into a loaf, and place it in a greased pan. Let it rise for another 30-45 minutes. Preheat the oven to 375°F and bake for 30-35 minutes or until golden brown.
8. Cool: Allow the bread to cool before slicing.

Zucchini Herb Bread is a nutritious and flavorful bread that’s perfect for adding a touch of green to your Sunday meals. Its moist texture and savory herbs make it an ideal complement to salads, soups, or as a base for sandwiches. This low-sodium recipe ensures you can enjoy a healthy bread without sacrificing taste.

Pumpkin Spice Bread

Pumpkin Spice Bread is a warm, comforting, and naturally sweetened low-sodium bread that captures the essence of autumn. With a delightful blend of pumpkin, cinnamon, nutmeg, and cloves, this bread is perfect for cozy Sunday mornings or as a seasonal treat. Its moist, tender crumb and subtle sweetness make it a perfect snack or breakfast option.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup canned pumpkin puree
• ½ cup unsweetened applesauce
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 tsp baking soda (low-sodium)
• 1 tsp vanilla extract
• 2 eggs (or flaxseed substitute for vegan)
• 1 tbsp honey

Instructions:

1. Preheat Oven: Preheat your oven to 350°F and grease a loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, applesauce, eggs (or flaxseed), honey, and vanilla extract.
3. Combine Dry Ingredients: In another bowl, mix whole wheat flour, cinnamon, nutmeg, cloves, and baking soda.
4. Incorporate: Gradually add the dry ingredients to the wet mixture, stirring until well combined.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This Pumpkin Spice Bread offers a perfect blend of fall flavors and a low-sodium profile that makes it a wholesome option for your Sunday baking. Its light sweetness and fragrant spices make it a satisfying treat for any time of day, while the pumpkin provides a nutritional boost. Whether you enjoy it with a cup of tea or as a breakfast bread, it’s sure to become a favorite.

Apple Cinnamon Bread

Apple Cinnamon Bread is a fragrant, low-sodium loaf with tender chunks of apple and the warm spice of cinnamon. This healthy, sweet bread is a perfect balance of flavors and is a wonderful choice for a leisurely Sunday morning or as a snack throughout the week. It’s naturally sweetened with apples and honey, making it a guilt-free treat.

Ingredients:

• 2 cups whole wheat flour
• 2 medium apples, peeled and chopped
• 1 tsp cinnamon
• 1 tsp baking soda (low-sodium)
• ¼ tsp nutmeg
• ½ cup unsweetened applesauce
• 2 tbsp honey
• 1 egg (or flaxseed substitute for vegan)
• 1 tsp vanilla extract
• ½ cup almond milk

Instructions:

1. Preheat Oven: Preheat the oven to 350°F and grease a loaf pan.
2. Prepare Apples: Peel, core, and chop the apples into small chunks. Set aside.
3. Mix Wet Ingredients: In a large bowl, combine applesauce, honey, egg (or flaxseed), vanilla extract, and almond milk.
4. Combine Dry Ingredients: In a separate bowl, combine whole wheat flour, cinnamon, nutmeg, and baking soda.
5. Incorporate Apples: Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in chopped apples.
6. Bake: Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Apple Cinnamon Bread is a cozy, low-sodium treat that brings the warmth of cinnamon and the natural sweetness of apples into every bite. It’s a perfect recipe for Sunday mornings, providing both flavor and nutrition. Enjoy it fresh from the oven, or toast it for a warm snack throughout the week!

Banana Nut Bread

Banana Nut Bread is a classic favorite with a healthy twist, perfect for Sunday mornings or as a snack throughout the week. By using ripe bananas as a natural sweetener and incorporating a handful of nuts for texture, this low-sodium version delivers all the flavor you love, with none of the guilt. The combination of bananas and walnuts gives this bread a rich, satisfying flavor while keeping sodium levels to a minimum.

Ingredients:

• 2 cups whole wheat flour
• 2 ripe bananas, mashed
• ½ cup chopped walnuts
• 1 tsp cinnamon
• ½ tsp baking soda (low-sodium)
• ¼ tsp vanilla extract
• 1 tsp honey
• 2 eggs (or flaxseed substitute for vegan)
• ½ cup unsweetened applesauce

Instructions:

1. Preheat Oven: Preheat your oven to 350°F and grease a loaf pan.
2. Mix Wet Ingredients: In a large bowl, mash the bananas and combine with applesauce, eggs (or flaxseed), honey, and vanilla extract.
3. Combine Dry Ingredients: In another bowl, mix whole wheat flour, cinnamon, and baking soda.
4. Incorporate: Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in chopped walnuts.
5. Bake: Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick comes out clean.
6. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Banana Nut Bread offers a delightful combination of sweet and nutty flavors in a low-sodium package. The bananas add natural sweetness, while the walnuts provide a satisfying crunch. Whether enjoyed for breakfast or as a treat with your afternoon tea, this healthy twist on a classic bread is sure to be a hit!

Rye and Caraway Seed Bread

Rye and Caraway Seed Bread is a flavorful, hearty loaf perfect for those who enjoy robust bread. This low-sodium recipe utilizes rye flour, which gives the bread a unique flavor and dense texture, complemented by the aromatic caraway seeds. It’s perfect for sandwiches, served with cheese, or as a side with your favorite soups.

Ingredients:

• 2 cups whole rye flour
• 1 cup all-purpose flour
• 1 tbsp caraway seeds
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• 1 tbsp olive oil
• 1 tsp honey

Instructions:

1. Activate Yeast: In a small bowl, combine warm water and yeast, letting it sit for 5-10 minutes until it becomes frothy.
2. Mix Dry Ingredients: In a large bowl, combine rye flour, all-purpose flour, and caraway seeds.
3. Combine Wet and Dry Ingredients: Add the yeast mixture and olive oil to the dry ingredients and stir to form a dough.
4. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
5. First Proofing: Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours or until doubled in size.
6. Shape & Bake: Punch down the dough, shape it into a round or oval loaf, and let it rise for another 30-45 minutes. Preheat the oven to 375°F and bake for 30-35 minutes, or until the loaf sounds hollow when tapped on the bottom.
7. Cool: Allow the bread to cool on a wire rack before slicing.

Rye and Caraway Seed Bread is an aromatic and hearty bread that brings a new level of flavor to your low-sodium baking repertoire. The rich rye flavor combined with the distinctive taste of caraway seeds creates a perfect bread for any savory meal or sandwich. It’s a wholesome and satisfying option that you can enjoy all week long.

Herb Focaccia Bread

Herb Focaccia Bread is a fragrant, rustic Italian bread that’s simple to make and full of flavor. This low-sodium version of the classic focaccia uses fresh herbs to add brightness and depth of flavor without relying on salt. Perfect as an appetizer, snack, or side dish, this bread is great for Sunday gatherings and pairs wonderfully with olive oil for dipping.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp honey

Instructions:

1. Activate Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until bubbly.
2. Prepare Dough: In a large bowl, combine the flour, dried rosemary, thyme, and oregano. Add the yeast mixture and 1 tbsp of olive oil, mixing to form a dough.
3. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. First Proofing: Place the dough in a greased bowl, cover it with a damp towel, and let it rise for 1-2 hours, or until doubled in size.
5. Shape & Bake: Punch down the dough and transfer it to a greased baking sheet. Press the dough down and use your fingers to create dimples in the dough. Drizzle the remaining olive oil over the top and sprinkle with additional herbs if desired. Let it rise for another 20-30 minutes. Preheat the oven to 375°F and bake for 25-30 minutes, or until golden brown.
6. Cool: Allow the focaccia to cool slightly before slicing.

Herb Focaccia Bread is a wonderfully aromatic and flavorful bread that’s easy to make and can be served with a variety of meals. Its soft, fluffy texture and herb-infused taste make it perfect for dipping in olive oil or pairing with your favorite soup or salad. With this low-sodium version, you can enjoy a classic bread without the extra salt, making it a healthy and delicious addition to any Sunday meal.

Whole Wheat Cinnamon Raisin Bread

Whole Wheat Cinnamon Raisin Bread combines the rich, warm flavors of cinnamon and sweet raisins, all while being a healthier option thanks to the whole wheat flour and reduced sodium content. This hearty loaf is perfect for breakfast, as a snack, or even as a dessert. The natural sweetness of the raisins combined with the aromatic cinnamon creates a delightful experience in every slice.

Ingredients:

• 2 cups whole wheat flour
• 1 ½ cups all-purpose flour
• 2 tsp ground cinnamon
• 1 packet (2 ¼ tsp) sodium-free yeast
• 1 cup warm water (105-110°F)
• 2 tbsp honey
• 1 tsp vanilla extract
• ½ cup raisins
• 1 tbsp olive oil

Instructions:

1. Activate Yeast: In a small bowl, combine warm water, yeast, and honey. Let it sit for about 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, and ground cinnamon.
3. Combine Wet Ingredients: Add the yeast mixture and vanilla extract to the dry ingredients and stir until the dough begins to form.
4. Knead: Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth.
5. Add Raisins: Fold in the raisins and continue kneading until evenly distributed throughout the dough.
6. First Proofing: Place the dough in an oiled bowl, cover with a damp towel, and let it rise for about 1-2 hours, or until doubled in size.
7. Shape & Bake: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30 minutes. Preheat the oven to 375°F and bake for 30-35 minutes or until the bread sounds hollow when tapped on the bottom.
8. Cool: Allow the bread to cool on a wire rack before slicing.

Whole Wheat Cinnamon Raisin Bread offers the perfect balance of sweetness and spice, all while keeping sodium content in check. With the wholesome goodness of whole wheat flour and the natural sweetness from raisins and honey, this bread is an excellent choice for a nutritious and indulgent treat. It’s perfect for a warm breakfast or snack, and it keeps well for several days, making it a great addition to any Sunday spread.

Spelt and Flaxseed Bread

Spelt and Flaxseed Bread is a nutrient-packed, low-sodium option that uses spelt flour, known for its rich, nutty flavor, and flaxseeds, which are a great source of omega-3 fatty acids. This bread is dense and hearty, making it perfect for those who love a filling, wholesome loaf. The combination of spelt and flaxseed provides a nutritious alternative to regular bread while keeping sodium levels low.

Ingredients:

• 2 cups spelt flour
• 1 cup whole wheat flour
• 1 packet (2 ¼ tsp) sodium-free yeast
• 2 tbsp ground flaxseeds
• 1 cup warm water (105-110°F)
• 1 tbsp olive oil
• 1 tbsp honey

Instructions:

1. Activate Yeast: Combine warm water, honey, and yeast in a small bowl. Let it sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, whisk together spelt flour, whole wheat flour, and ground flaxseeds.
3. Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the dry ingredients and stir until a dough forms.
4. Knead: Transfer the dough to a floured surface and knead for 8-10 minutes until it’s smooth and elastic.
5. First Proofing: Place the dough in an oiled bowl, cover with a damp towel, and let it rise for 1-2 hours, or until doubled in size.
6. Shape & Bake: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30 minutes. Preheat the oven to 375°F and bake for 30-35 minutes, or until golden brown.
7. Cool: Allow the bread to cool before slicing.

Spelt and Flaxseed Bread is a perfect low-sodium option for those looking to add more nutrition to their bread without sacrificing flavor. The nutty taste of spelt and the earthy, rich texture of flaxseeds make this a fulfilling bread that pairs well with both savory and sweet toppings. Whether used for sandwiches or enjoyed on its own with a drizzle of olive oil, it’s a healthy addition to your Sunday meal.

Zucchini Herb Bread

Zucchini Herb Bread is a savory, vegetable-infused bread that makes for a unique, low-sodium loaf. The zucchini provides moisture and a mild flavor, while the combination of herbs adds a fragrant, flavorful profile to the bread. This recipe is a great way to sneak some veggies into your diet without compromising on taste. It’s perfect as a side dish to lunch or dinner, or served alongside a fresh salad.

Ingredients:

• 1 ½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 cup grated zucchini (drained)
• 1 packet (2 ¼ tsp) sodium-free yeast
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp garlic powder
• ½ cup water (105-110°F)
• 1 tbsp honey

Instructions:

1. Prepare Zucchini: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
2. Activate Yeast: In a small bowl, combine warm water, honey, and yeast. Let it sit for 5-10 minutes until it becomes bubbly.
3. Mix Dry Ingredients: In a large bowl, combine the flours, oregano, basil, and garlic powder.
4. Combine Wet and Dry Ingredients: Add the yeast mixture and olive oil to the dry ingredients and stir to form a dough.
5. Knead: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth.
6. Add Zucchini: Gently fold in the grated zucchini until evenly distributed throughout the dough.
7. First Proofing: Place the dough in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.
8. Shape & Bake: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise for another 30 minutes. Preheat the oven to 375°F and bake for 30-35 minutes, or until golden brown.
9. Cool: Allow the bread to cool before slicing.

Zucchini Herb Bread is a flavorful, healthy way to enjoy bread without the added sodium. The zucchini provides moisture, while the blend of aromatic herbs adds a savory touch that makes this bread perfect for pairing with any meal. Whether served alongside a salad, soup, or enjoyed on its own, this low-sodium bread offers both nutrition and great taste in every bite.

Note: More recipes are coming soon!