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COVID-19 got you locked up and dreading your weekly trip to the supermarket? Well, our dietitians know the feel! If you’re not much of a chef or baker yourself, we think that this is the best time for you to get into the kitchen and really see what you can cook up (pun intended)! So, that’s why we’ve decided that this week we’re going to share our ‘Dietitian’s Homemade Bread’ recipe. Not only is this a great option for those looking to lower their sodium (salt) intake, but is an incredibly versatile recipe that can be made into bread rolls, twists, or anything your heart desires!

Dietitian’s Homemade Bread


Makes two small loafs


  • 1 7g sachet of dried yeast
  • 1 kg wholemeal bread flour
  • ½ cup mixed pepitas and sunflower seeds


  1. Pour 650ml of lukewarm water into a large bowl.
  2. Add the yeast and mix with fork for a couple of minutes (should start to form bubbles). *May add a pinch of sugar to help activate the yeast
  3. Pour the flour onto a clean bench. Create a well in the middle of the flour. Slowly pour the yeast mixture into the middle of the well.
  4. Combine the yeast and flour together with a fork using folding motions.
  5. Once combined with fork, use your clean hands to bring the dough into a ball, adding more water or flour when necessary to achieve a dough consistency.
  6. Using your hands, knead the dough by pushing it and stretching it for ~5 minutes or until silky and elastic.
  7. Form the dough into a rounded ball and cover with a clean, damp towel and place in a warm spot for 1-1/12 hours, until dough has doubled in size.
  8. Meanwhile preheat the oven to 180°C.
  9. Once the dough has risen, knock the air out by punching it with a fist and kneading the dough for ~30 seconds.
  10. Transfer the dough to a preferred size, greased oven dish.
  11. Sprinkle seeds over the top of the loaf/s.
  12. Place the dough in the oven and bake for ~35 minutes, or until golden.
  13. Once cooked place the dough on a cooling rack and allow to cool before cutting.
  14. Enjoy fresh that day or for 2-3 days afterwards and then freeze for up to 8 months!

Homemade Bread Nutrition Stats

Per serve Per 100g
Energy 1099.6KJ 1577.9KJ
Protein 8.6g 12.8g
Fat 4.0g 5.8g
Saturated Fat 0.5g 0.7g
Carbohydrates 45.3g 65.0g
Dietary Fibre 3.1g 4.5g
Sodium 3.0mg 4.3mg

Looking for more recipes? Check out our eBook collection for more! For tailored advice recommended just for you, get in contact with one of our dietitians today.