Low Sodium Bread for CKD Diet

Today I am making low sodium bread for my husband to eat. He has his new CKD diet to follow and I make the LoSo bread and low sodium hamburger rolls with 1/4 tsp of salt to each loaf of bread or batch of rolls. Here’s my recipe. Which I triple:

LoSo Bread

1 Cup Warm Water

1 Tb brown or table sugar plus one to proof the yeast

3 TB Olive Oil (The one to use in a CKD diet)

1 and 1/4 tsp Yeast

1/4 tsp Salt

Flour added until dough is no longer sticky and kneadable.

Proof yeast in the water with a tsp sugar for about 5 min. Then add the other ingredients. Slowly add 2 cups of flour and add the rest by 1/2 cups or handfuls until comes away from the side of the bowl. Then knead in the remaining flour until somewhat stiffer. If it’s too soft it falls in when rising and if too dry and stiff it doesn’t rise correctly. I just go by the feel. Then I wash the mixing bowl, dry it and oil spray the bowl and dough ball. I let it rise in fridge at least 2 hours until double in bulk.

Then punch down dough and form into a loaf. I knead out the air bubbles first, then shape into a loaf. Fork the dough all the way down to the bottom of the loaf pan in 3 rows before allowing to rise (grandma did this to pop any bubbles I suppose). Oil spray the dough and let rise, covered with a cotton cloth on the counter until double in size.

Bake 30 min approx. in 350-375 degree oven until dark brown and hollow sounds when loaf tapped on bottom. I have a “hot” electric oven. Meaning it must be turned down 25 or 30 degrees lower than the recipe calls for.

Let cool completely before slicing. I actually pre-slice my bread and freeze it 2-3 slices per sandwich bag. The low sodium content makes it go stale and mold up faster than my regular bread recipe. My husband lets it that before making a sandwich the same day. The extra olive oil helps keep the texture soft. Plus cooking and baking with olive oil is recommended by husband’s renal doc.

NOTE: I admit this bread tastes bland and doesn’t store well once thawed. I make and eat my own regular bread using 1 tsp salt per loaf. We don’t eat much store bought bread and when we do it. Meier’s Italian.