Salicornia and Sundried Tomato Bread: Low Sodium and Nutritious Recipe

Bread is one of the most universal foods. From wheat bread in Europe and the Middle East, to corn tortillas in America, naan in South Asia, injera in Ethiopia or baozi in China, each region has developed its own version adapted to its ingredients and traditions.

Illustration of different types of bread

Bread is a highly nutritious food and a source of energy in many diets around the world. However, its high sodium content can be a challenge for those seeking to reduce their salt intake for health reasons, such as hypertension or fluid retention. That's why we present this recipe for salicornia and dried tomato bread: a delicious, healthy, low-sodium alternative.

Benefits of Salicornia powder in baking

Salicornia powder is a natural ingredient derived from the halophyte plant that grows in saline environments and is characterized by its richness in essential minerals such as potassium, magnesium, calcium and iodine. Its salty taste is due to the presence of these other minerals, making it a much healthier and low-sodium substitute for conventional salt. By incorporating Salicornia powder into bread, you not only reduce its sodium content, but you also provide a valuable amount of omega-3 fatty acids, essential for cardiovascular health and general well-being.

Ingredients

  • 15g of Salicornia powder
  • 500g of flour
  • 360g of warm water
  • 15g fresh yeast
  • Dried tomatoes cut into small pieces
Bowls with the ingredients to make bread with salicornia powder and dried tomato, low in sodium. Water, yeast, flour, salicornia powder, dried tomato

Step by step preparation

  1. Prepare the yeast: Chop the yeast and dissolve it well in the warm water.
  2. Mix the dry ingredients: In a large bowl, combine the flour with the Salicornia powder and mix well.
  3. Forming the dough: Add the water and yeast to the bowl of dry ingredients and mix until you obtain a homogeneous dough.
  4. First rising: Cover the dough with a cloth and let it rest in the refrigerator for two hours to rise.
  5. Kneading and shaping into balls: Sprinkle flour on the work surface and knead until you obtain the desired texture. Divide the dough into portions and flatten them.
  6. Fill with dried tomato: Add dried tomato pieces to the center of each portion and close them around themselves, giving them a bun shape.
  7. Second rising: Place the buns on a greased and floured baking tray and let rest for 30 minutes.
  8. Baked:
    • Preheat the oven to 200ºC.
    • Place a container with water inside the oven to generate steam.
    • Bake the buns for 10 minutes with steam.
    • Remove the container with water and reduce the temperature to 170ºC.
    • Continue baking for another 30 minutes, depending on the size of the buns.
  9. Serve: Remove the buns from the oven and let cool before enjoying your homemade low sodium bread.

Tips and Variations

  • You can add aromatic herbs such as oregano or thyme for extra flavor.
  • If you prefer a crispier loaf, bake the last 5 minutes with the door ajar.
  • This recipe also works well with whole wheat flour for an even higher fiber version.
  • You can freeze any leftover buns without baking them. Store them in an airtight bag and remove them from the freezer when you are ready to eat them, baking them according to the recipe.

Enjoy a Healthy and Nutritious Bread

This bread made with Salicornia powder and dried tomato is a perfect option for those who want to enjoy a tasty bread without excess sodium. Its combination of natural ingredients and its delicious flavor make it an ideal alternative for everyday use. Go ahead and try it and tell us how it turned out! You can find Salicornia powder in our online store.

7 bread buns made with powdered salicornia, low in sodium, on a wooden board.

Written by Sara Montaner. We rely on AI technology.

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