Low Salt Wheat Bread Recipe
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Jump to RecipeThis low sodium wheat bread recipe is made with 5 simple ingredients and is a delicious and healthy bread with less salt added! It’s light, fluffy, and super simple to make – all you need are a few simple ingredients, some good whole wheat flour, and you’ll have delicious bread in no time.
This low salt bread is fantastic for making toast, sandwiches, or to dip into a delicious low sodium soup. It’s also fantastic in holiday recipes to make healthier versions of favorites: like low sodium stuffing!
Finding a low sodium bread can be so difficult at the grocery store – so I found a way to make a lower salt bread that tastes amazing. I have a simple no-knead low sodium bread recipe that I make overnight, but when I want a quicker bread, this low sodium wheat bread is ready in just 2 hours.
I am a huge fan of homemade breads, and I wanted to make a bread with whole wheat flour. It only has a handful of ingredients (probably ones you already have in your pantry!) and this simple bread is ready in no time.
This Low Sodium Wheat Bread Recipe Is
- Simple
- Made with pantry staple ingredients
- Fast
- Fluffy
- Ready in under 2 hours
- Lower in salt
Low Sodium Bread Recipes
This low salt wheat bread recipe 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!
What’s In This Low Salt Sprouted Bread Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- Whole Wheat Flour: I used a combination of this whole wheat flour and all purpose to make this loaf light and fluffy. You can use all whole wheat flour, but the texture will be denser and it won’t rise as much – that’s why I found the combination of the two flours does the trick perfectly!
- Warm Water: Use bottled or tap, whichever you would drink.
- Salt: I do use salt for this recipe, but about a quarter as much as traditional bread recipes. I like a fine ground sea salt which mixes into the dough evenly.
- Maple Syrup: I love using a natural sweetener for this recipe, so I used maple syrup. You can use your favorite natural sweetener as a substitute: honey, agave, or organic sugar.
- Instant Yeast: I love baking with this instant yeast, I absolutely love it! Instant yeast is great for both overnight breads and this easy quick whole wheat bread recipe too!
How to Make This Recipe
- In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time starting with the whole wheat flour.
- Knead by hand (or in a stand mixer with the dough hook attachment) for 5 minutes or until dough is soft and springy. Cover the dough with a tea towel, and allow dough to rest for 1-2 hours in a warm location. If its cold, I like to preheat my oven for one minute, turn it off, and let the dough rise in the warm oven.
- Preheat the oven to 400 degrees Fahrenheit. Once dough has risen and doubled in size, punch it down and form into loaves. Divide dough evenly and place them in greased loaf pans for 10-15 minutes while oven heats.
- Once oven reaches temperature, place loaf pans onto the center rack in the oven and bake bread for 30 to 40 minutes until golden brown. Remove from oven and allow to cool for 15 minutes before slicing.
More Easy Low Sodium Baking Recipes You’ll Love!
- Low Sodium Peanut Butter Cookies Recipe
- Low Sodium Cornbread Recipe (No Salt Added)
- No Salt Added Brownies Recipe
- Low Sodium Biscuits Recipe
- Low Sodium Banana Bread Recipe
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Wheat Bread
Equipment
- Mixing Bowls
- Loaf Pans
Ingredients
- 2 cups warm water
- ½ teaspoon Himalayan sea salt
- 1 tablespoon maple syrup or other sweetener
- 1 tablespoon instant yeast
- 2 cups whole wheat flour
- 3 ½ cups all purpose flour
Instructions
- In a large mixing bowl, add the warm water, salt, sugar and yeast. Allow to sit for 5 minutes until yeast starts to bubble. With a wooden spoon, mix in the flour one cup at a time starting with the whole wheat flour.
- Knead by hand (or in a stand mixer with the dough hook attachment) for 5 minutes or until dough is soft and springy. Cover the dough with a tea towel, and allow dough to rest for 1-2 hours in a warm location. If its cold, I like to preheat my oven for one minute, turn it off, and let the dough rise in the warm oven.
- Preheat the oven to 400 degrees Fahrenheit. Once dough has risen and doubled in size, punch it down and form into loaves. Divide dough evenly and place them in greased loaf pans for 10-15 minutes while oven heats.
- Once oven reaches temperature, place loaf pans onto the center rack in the oven and bake bread for 30 to 40 minutes until golden brown. Remove from oven and allow to cool for 15 minutes before slicing.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This loaf was delicious. The kitchen smelled divine
Hi I have a question on the nutrition. It says the sodium is 110 mg. But there isn’t a serving size listed. Is that for the whole recipe? Or per slice or a different serving? Thank you. I’ve been committed super low-so for going on two years and I’d really like to give this recipe a go so I have an alternative to buying limited in-store options! Appreciate your site!
Hi Amy,
Thanks for reaching out – so the serving would be for 1 thick slice, or 2 thin slices of bread. The nutrition is calculated for 16 servings, and since the recipe makes 2 loaves it would be for 1/8 of a loaf. Depending on how you slice your bread, you could have a thick slice or two thinner ones for a sandwich. Let me know how it turns out – I just made this again yesterday, and it’s a favorite in our house!
– Kelly
Would this recipe work if made with all whole wheat flour leaving out the all purpose flour?
Hello Kathy – when I make wheat bread with this recipe I use half whole wheat flour, half all-purpose. It would work with all whole wheat flour, however you will likely get a denser, smaller loaf. If do you try it, please let me know how it turns out!
– Kelly
What size loaf pans did you use? 9×5 or 8×4?
HI Deborah, I use a 8 x 4 loaf pan
Can this recipe be made in a bread machine?