The No-Salt, Lowest-Sodium International Cookbook by Donald A. Gazzaniga

Author:Donald A. Gazzaniga
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group
Published: 2012-03-30T00:00:00+00:00

MAKES 16 SLICES (1 LOAF ) SODIUM PER RECIPE: 23.9 MG

SODIUM PER SERVING: 1.492 MG

1 cup warm no-sodium or low-sodium water, 100°F to 105°F† (trace)

11/2 teaspoons extra-virgin olive oil (trace)

1 tablespoon cider vinegar (.15 mg)

11/3 cups white, unbleached, bread flour (3.332 mg)

2/3 cup dark rye flour (.852 mg)

¼ teaspoon ascorbic acid (trace)

1/3 cup wheat germ (4.554 mg)

2 tablespoons vital wheat gluten (4.5 mg)

¼ teaspoon ground allspice (.366 mg)

¼ teaspoon ground dried rosemary (.15 mg)

3 tablespoons honey (2.52 mg)

21/2 teaspoons active dry yeast (5 mg)

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