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Low Sodium Bread Recipe (No Knead, Reduced Salt)

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This low sodium bread recipe is made with just 4 ingredients: flour, yeast, salt, and water. It uses less salt than traditional store-bought bread and is great for a sandwich, to serve with soup, or for toast.

All you need is a Dutch oven or pot with a oven-proof lid, a mixing bowl, and a stirring spoon.  Serve with unsalted butter for a delicious side dish, turn it into delicious low sodium garlic bread, or with your favorite soup or stew.

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This is a game-changing low sodium bread recipe right here! It has about half the sodium as traditional bread, but tastes just as amazing.

We bake a big loaf of this bread every other weekend. Its great for  a brunch, with a chili bar for dinner parties, or even to bring over to a friend/neighbor as a little homemade gift. It’s consistently my most asked-for recipe when I have friends over. Everyone loves this bread.

This Low Sodium Bread Recipe Is

  • Warm
  • Simple
  • Wholesome
  • Crunchy on the Outside
  • Soft in the middle
  • Made with Pantry Staple Ingredients Only!

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Easy Low Sodium Baking for the WIN

Don’t be intimidated by bread baking, this recipe makes the process simple. Mix the dry ingredients, add water, let rise overnight, fold, let rise again, and bake. Follow those easy steps you have a perfect, professional-looking, very impressive loaf of perfectly baked bread. Not to mention, you also will have a kitchen full of the smells of freshly baked bread, which is the best way to wake up on a weekend.

I use a 6-quart Dutch Oven which is just the right size for this recipe. There are some majorly *pricey* Dutch Ovens out there, but honestly any enameled cast iron one will work. We have this inexpensive 6-quart one and also a larger 7.5 quart to make my low sodium beef stew, and we love them!

And totally optional – but if you want the perfect little swirl design on top, I use this Banneton proofing bowl for the second rise. It’s inexpensive and the bamboo allows the dough to pull air in for the perfect crumb. Can you make bread without a proofing bowl?  Absolutely!  But I make this low sodium bread so often it was worth the small investment for me to get a banneton bowl… and plus perfect swirl design makes me feel like a pro baker.

What In This No Knead Dutch Oven Bread?

I stock up on produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, low so pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

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Make Dutch Oven Bread Low Sodium for a Healthy Version

This simple reduced salt bread is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  

I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!

How Do I Make Bread With Low Salt?

  1. In a large mixing bowl, add flour, salt, and yeast, mix to combine. Add water and stir together until the dough is soft and sticky. Cover with a tea towel, and let rise 12-18 hours (I usually do it overnight) in a warm place. The kitchen counter works fine in the summer, however if it’s cold in your home, I recommend leaving it to rise in an unheated oven with the oven light turned on.
  2. Once the dough has risen, place a bread board on the counter and sprinkle with enough flour to cover the surface. Remove the dough onto the board, and begin folding. Take the corners closest to you and fold over the corners farthest from you, and repeat with the far corners and bring them in. Fold 5 or 6 times, and place back in the mixing bowl (or a sperate bamboo proofing bowl, if using). Sprinkle the top of the dough with flour, and cover with a tea towel and allow dough to rise again for an additional 1-2 hours.
  3. When ready to bake, place a large cast-iron Dutch oven pot into the oven. Heat the oven to 450 degrees Fahrenheit with the pot inside. Once the oven reaches temperature, carefully remove the hot Dutch oven pot, and place the dough into the pot. Cook covered for 30 minutes. Then remove the lid and cook uncovered for an additional 10-15 minutes until top crust is brown.
  4. When bread is finished, carefully tip the bread from the pot onto a cooling rack. Cool until you can no longer resist.

Enjoy a Slice of this Low Sodium Bread with

Low Sodium Beef Stew Recipe

Low Sodium Egg Salad Recipe (Salt Free)

Salt Free Scrambled Eggs Recipe

Low Sodium Sloppy Joes Recipe (No Salt Added)

Low Sodium Avocado Toast Recipe (No Salt Added)

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Get the Same Ingredients I Use for My Low Salt Bread Recipe

As always, if you make this low sodium bread recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Twitter, & my Youtube channel– I’d love to connect with you there! 

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Low Sodium Bread (No Knead)

This low sodium bread recipe is made with just 4 ingredients: flour, yeast, salt, and water. It uses less salt than traditional store-bought bread and is great for a sandwich, to serve with soup, or for toast.
5 from 2 votes
Cook Time 45 mins
Rise Time 10 hrs
Total Time 10 hrs 45 mins
Course Baking, Bread, Breakfast
Cuisine American
Servings 16 slices
Calories 116 kcal

Equipment

  • Dutch Oven
  • Mixing Bowls
  • Wooden Spoon

Ingredients
  

  • 4 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 3/4 teaspoon sea salt
  • 2 cups water

Instructions
 

  • In a large mixing bowl, add flour, salt, and yeast, mix to combine. Add water and stir together until the dough is soft and sticky. Cover with a tea towel, and let rise 12-18 hours (I usually do it overnight) in a warm place. The kitchen counter works fine in the summer, however if it's cold in your home, I recommend leaving it to rise in an unheated oven with the oven light turned on.
  • Once the dough has risen, remove the tea towel. Start folding the dough inside the bowl. Free the dough from the sides of the bowl with your hands, and take the 2 corners closest to you and fold over the corners farthest from you, and repeat with the far corners and bring them in. Fold 5 or 6 times in the bowl. Leave the dough in the bowl for a second rise, or place a bamboo proofing bowl, if using. Sprinkle the top of the dough with flour, and cover with a tea towel and allow dough to rise again for an additional 1-2 hours.
  • When ready to bake, place a large cast-iron Dutch oven pot into the oven. Heat the oven to 450 degrees Fahrenheit with the pot inside. Once the oven reaches temperature, carefully remove the hot Dutch oven pot, and place the dough into the pot. Cook covered for 30 minutes. Then remove the lid and cook uncovered for an additional 10-15 minutes until top crust is brown.
  • When bread is finished, carefully tip the bread from the pot onto a cooling rack. Cool until you can no longer resist.

Notes

Save Money on Low Sodium Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 116kcalCarbohydrates: 24gProtein: 4gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 111mgPotassium: 41mgFiber: 1gSugar: 0.1gVitamin C: 0.003mgCalcium: 6mgIron: 1mg
Keyword bread with less salt, how to make low sodium bread, low salt bread, low sodium bread, low sodium bread recipe, low sodium sandwich bread, reduced salt bread
Tried this recipe?Let us know how it was! Please comment and leave a review.

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

 

Posted in American Recipes, Appetizer Recipes, Baking Recipes, Breakfast Recipes, Christmas, Dairy Free Recipes, Easter, Fall & Autumn Recipes, Low Sodium Recipes, Oil Free, Pantry Staple Recipes, Sandwiches & Wraps, Snacks, Thanksgiving, Vegan Recipes, Vegetarian Recipes, Winter Recipes

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