LOW SODIUM RYE BREAD RECIPES

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LOW-SODIUM DUTCH OVEN RYE BREAD | JUST A PINCH RECIPES



Low-Sodium Dutch Oven Rye Bread | Just A Pinch Recipes image

Easy, but requires preparing the dough the day before to allow it to rise.

Provided by Robert Thomas @CoyoteBob

Categories     Other Breads

Prep Time 1 hours

Cook Time 45 minutes

Number Of Ingredients 6

3 cup(s) bread flour
1 cup(s) rye flour
1/8 teaspoon(s) salt
2 tablespoon(s) caraway seeds
3/8 teaspoon(s) regular active dry yeast
2 cup(s) water

Steps:

  • In a large bowl, mix the flours, salt, yeast and caraway seeds
  • Once mixed thoroughly, pour in two cups of slightly warm water.
  • Begin mixing with a spatula. The dough will have a ragged look. Keep folding the dough into itself, scraping the sides of the bowl.
  • Seal the bowl using plastic saran-type wrap and leave it in a place where the temperature will remain stable for 18 hours.
  • When the 18 hours have elapsed, find a surface and dust it with flour. Uncover the dough, and using your spatula, begin unseating it from the bowl.
  • When the dough is free, plop it down on the dusted surface and fold it into itself a few times. Dust the top of it with flour and then cover it with a cloth. Leave it for 90 minutes.
  • Cut a circle of parchment paper for the bottom of the dutch oven. About fifteen minutes before removing the cloth from the dough, put the dutch oven with lid into the oven and preheat the oven to 450 degrees
  • After 90 minutes, remove the cloth from the dough. Using oven mitts, remove the dutch oven, take lid off, put the circle of parchment paper on the bottom and place the dough in the dutch oven. Sprinkle extra caraway seeds if you like, and score the top with a serrated knife. Cover the dutch oven with its lid and place in oven.
  • Bake for 20 minutes, then remove lid and bake for another 20 minutes.
  • Remove from oven, remove lid. Invert pot over a table and bread should slide out. Cool on a rack for at least an hour.

LOW-SODIUM PHILLY CHEESTEAKS ON RYE | JUST A PINCH RECIPES



Low-Sodium Philly Cheesteaks on Rye | Just A Pinch Recipes image

The Philly Gourmet brand of steak (as opposed to Steakums brand)has a scant 20mg of sodium per slice, usually I take seven (7) slices out to make two sandwiches. I also make this on long sub rolls but those are difficult to find in low-sodium version. This is a quick and easy recipe.

Provided by Robert Thomas @CoyoteBob

Categories     Beef

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 7

7 slice(s) philly gourmet steak
4 slice(s) rye bread
1 cup(s) mushrooms, diced
1 cup(s) onion, diced
1/2 cup(s) green pepper, diced
4 slice(s) american cheese
1 tablespoon(s) olive oil

Steps:

  • Dice onion, pepper and mushrooms.
  • Heat large non-stick skillet on Medium and add oil. When hot, add onions and peppers. Add mushrooms five minutes later. Cook until softened. Remove to a plate.
  • Take seven (7) slices of the meat out of the package, and crumble it into the pan, bring heat to medium high. Break up the meat slices using a spatula. While this is cooking toast four (4) slices of rye bread.
  • When the steak meat is uniformly cooked through,turn the heat down to medium and separate the meat into two sides, as shown. Take the vegetables and spread them on top of each pile of meat. Lay two slices of American cheese on top, and once it has melted, carefully scoop up and place on rye toast.
  • The cheese helps hold the meat and vegetables together. Enjoy with side of low-sodium coleslaw.

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