LOW SODIUM WHOLE WHEAT BREAD RECIPES

Steps:

• Add all ingredients in the order specified for your bread machine.
• Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
• Don’t omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.

Steps:

• Makes 14 to 24 Sandwich Buns.
• * 1 cup plus 2-tablespoons no sodium or filtered water warmed to about 110°F (trace).
• * 1 cup reduced fat low sodium buttermilk warmed to about 100°F(130 mg).
• * 2 tablespoons vinegar (cider or white wine) (.30 mg).
• * 3 tablespoons extra virgin olive oil (trace).
• * 1 large egg (63 mg).
• * 2 cups white or pastry whole wheat flour* (12 mg).
• * 3 cups white best for bread flour (7.5 mg).
• * ¼ cup potato flour (15.5 mg).
• * 4 level tablespoons Splenda or granulated sugar*** (trace).
• * ¼ teaspoon ascorbic acid (trace).
• * 2 tablespoons granular lecithin (trace).
• * ½ teaspoon granulated onion powder (.648 mg).
• * 4 ½ teaspoons bread machine yeast (9 mg)
• Baste With.
• * ½ egg white**** (used portion) (27.4 mg).
• * ¼ teaspoon filtered or no sodium water (trace)
• Place ingredients into bread machine in order listed or in order your manufacturer calls for. Set for dough.
• Check while kneading to make sure there is enough liquid. (Some whole wheat flour will require more some might require less.) If after five minutes or so the dough appears to need liquid, add water at one-tablespoon at a time. If it's sticky, add about one or two tablespoons of flour but no more.
• Warm oven or ovens to about 100°F just before bread is ready to shape and let rise after taking out of machine.
• Whisk the egg white in a small bowl with the water and set aside for basting shaped buns.
• Remove dough from bread machine pan and roll out onto lightly floured board. Cut in half.
• We are going to make buns here, any shape you prefer. Large buns will come out to about 14 and standard size buns will make as many as 24 with this recipe. We freeze most of them and use them for future lunches.**.
• Press down on dough until it's about ¾" thick and spread out to about 6" by about 14 to 16". Slice the dough down the center lengthwise and then cut each section evenly to make buns. They should double in size when rising. Place buns on lightly oiled cooking sheet. Using a basting brush, baste the tops and sides with the egg white mixture. With a sharp knife, make a slice down the middle lengthwise about an 1/8" deep. Prepare the second half of the dough with another cooking sheet.
• If you have just one oven then let one of these rise in the oven and the other rise in a warm spot in your house, each covered with lightly oiled wax paper. If you have a double-oven, let each rise separately in an oven.
• After about 45 minutes to an hour, remove the wax paper cover on the buns in the oven without moving the buns. Turn the oven on to 375°F Bake for about 12 to 20 minutes or until golden brown. They will brown nicely. (If you have a double oven, bake both at the same time.).
• Remove and cool on a rack.
• For the second batch that rose outside the oven, bake for about 10 to 15 minutes or until golden brown. These will brown more quickly. (If you let both batches rise outside the oven, then follow cooking time here for each.).
• Cool on rack.
• Great for panini sandwiches.
• *We use Bob's Red Mill Organic White Whole Wheat.
• **If you want to cut the recipe in half then you can cut all ingredients in half except the yeast (half a recipe would need 2 ½ teaspoons yeast) and the egg. Use only 1/2-cup of water, ½ cup buttermilk and a full egg.
• ***If you use Splenda instead of sugar calories will drop between 6 and 14 per bun depending on whether you make 24 or 14.
• ****You'll end up using only about half an egg white. Data is figured based on that.