Low Sodium Dutch Oven Rye Bread Recipes

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LOW SODIUM ARTISAN BREAD



Low Sodium Artisan Bread image

Crusty golden brown Low Sodium No Knead Artisan Bread that is robust and airy - ready to tackle any savory hearty gravy or appetizer topping.

Provided by Bill

Categories     Appetizer     Baked

Time 8h50m

Number Of Ingredients 6

3 cups all-purpose flour (or bread flour)
3 tsp Hain Featherwieght no sodium baking powder
1 tsp vital wheat gluten
2 tsp Mrs. Dash Table Blend no sodium spice
2 teaspoon dry yeast either active dry or highly active dry
1 1/2 cups warm water

Steps:

  • In a large bowl, whisk all the dry ingredients together. Stir in water until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you "work" it, the more little air pockets will form.
  • Turn dough ball coating outside in olive oil and cover bowl with towel or grocery bag.
  • Let dough sit at room temperature for anywhere from 8-24 hours. Dough should have bubbles visible and rise a bit. This does not seem to really rise that much so don't expect it to "double".
  • When you decide the dough is ready, preheat oven to 450 degrees F. Put your Dutch oven, uncovered, (I put the lid on the shelf below) into the preheated oven for at least 30 minutes.
  • As your Dutch oven preheats, turn dough onto a floured surface and with floured hands, form the dough into a uniform ball. Cover dough with previous bowl cover to keep moist and let rest as oven heats.
  • After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it and cover. (I just slide rack out with pot and place dough in.)
  • Bake for 30 minutes covered. Carefully remove cover and bake for about 5-10 minutes more, uncovered. Ovens are different so keep your eye on it for your desired golden brown.
  • Remove bread to a cutting board and slice as needed with a bread knife.

Nutrition Facts : Calories 142 kcal, ServingSize 1 slice, Carbohydrate 29.5 g, Protein 4.8 g, Fat 0.4 g, SaturatedFat 0.1 g, Sodium 3 mg, Fiber 1.2 g, Sugar 0.1 g

DUTCH OVEN CARAWAY RYE BREAD



Dutch Oven Caraway Rye Bread image

No-fail and easy to make, no kneading, no double-rise. Caraway rye bread the way you like it! Perfect every time.

Provided by chalkie

Categories     Rye Bread

Time 19h5m

Yield 12

Number Of Ingredients 9

2 cups light rye flour (such as Bob's Red Mill®)
2 cups bread flour
¼ cup buttermilk
2 tablespoons caraway seeds
1 ½ tablespoons vital wheat gluten
2 teaspoons flaked kosher salt, crushed
1 ¾ cups warm water
2 teaspoons white sugar
⅜ teaspoon active dry yeast

Steps:

  • Mix rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt together in a very large bowl.
  • Combine water, sugar, and yeast in a bowl until yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover bowl with plastic wrap and let sit for 18 hours.
  • Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  • Place a Dutch oven in the oven and preheat oven to 500 degrees F (260 degrees C).
  • Carefully place dough in the Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to the oven rack and bake for 5 minutes more.

Nutrition Facts : Calories 145.4 calories, Carbohydrate 29.6 g, Cholesterol 0.2 mg, Fat 0.8 g, Fiber 3.4 g, Protein 5 g, SaturatedFat 0.1 g, Sodium 327.6 mg, Sugar 1.2 g

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