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Bread Machine Low Sodium Whole Wheat Bread

Whole wheat bread is supposed to be the "healthy" loaf, yet supermarket versions often carry as much sodium as white — 150mg or more per slice. When you bake bread machine low sodium whole wheat bread at home, you pull that down to under 15mg per slice while keeping the fiber and nutty aroma whole w
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings: 1 servings
Course: Bread
Cuisine: American
Calories: 140
Ingredients Method

Ingredients
  

  • 1 cup + 3 tablespoons warm water (about 40°C / 105°F; 285g — about 1 tablespoon more than the white bread version)
  • 2.5 cups whole wheat flour (100% whole wheat, not a blended "wheat" flour)
  • 1/2 cup bread flour (adds gluten strength; whole wheat alone bakes too dense)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons honey (or maple syrup)
  • 1.5 teaspoons active dry yeast
  • salt — the key to low sodium
  • 2 tablespoons old-fashioned oats (optional, for aroma and texture)
  • 1/2 teaspoon salt substitute (potassium chloride; optional, restores the salty note)

Method
 

  1. Step 1: Add the Dry and Wet Ingredients in Order: Pour the warm water and softened butter into the pan. Then add the mixed whole wheat and bread flours, dig a well and drop in the yeast, and place the honey, oats, and salt substitute in a corner away from the yeast. Whole wheat drinks more water than white flour, so the extra tablespoon of water versus the white loaf is correct.
  2. Step 2: Seat the Pan and Close the Lid: Lock the pan into the machine and confirm the kneading paddle is firmly in place, then close the lid. Whole wheat dough is heavier and wetter than white, so a loose paddle will simply fall off mid-knead.
  3. Step 3: Select the Whole Wheat Cycle: Choose the "Whole Wheat" setting (or "Basic" with a lighter crust). The program kneads longer and proofs more fully, about 3.5–4 hours. Select 2-pound, light or medium crust, then press start.
  4. Step 4: Let It Rise and Bake: Do not open the lid while it works. Because the bran is heavy, whole wheat dough will not climb as high as a white loaf — that is expected, not a failure. Through the window you will see it rise slowly and form a deep, golden-brown, crisp crust during the bake.
  5. Step 5: Cool and Slice: When the cycle ends, lift out the pan and turn it onto a cooling rack. Whole wheat is a touch wetter than white, so cool at least 45 minutes — ideally a full hour — before slicing, or the crumb sticks and compresses.