Most bread options on the market are less than ideal, even those made to look healthy. These days, you have to be a detective to sort out which options are truly 100% whole grain, low in sodium, and free of added sugar. Thankfully, making your own is much easier than you might expect. Put down your magnifying glass, throw on your apron instead, and try the recipe below for a high-fiber, low-sodium option for your next piece of toast.

Ingredients

• 4 c whole wheat flour, plus extra for kneading and shaping
• 4 tbsp hemp seeds
• 1 tsp salt
• 1 tsp traditional active dry yeast
• 2 c + 2 tbsp room-temperature water
• 0.5 tbsp avocado oil

Instructions

1. Whisk together the flour, hemp seeds, salt, and yeast. Make a well in the center of the dry ingredients and add the water. Mix with a sturdy spatula until fully incorporated.
2. Cover the bowl with plastic wrap and let the dough rise at room temperature for 10–12 hours. You can do this overnight while getting some quality sleep.
3. Turn the dough out onto a clean, lightly floured work surface, turning it several times to coat it with flour. Knead for 1 minute, adding a bit more flour as needed if the dough is sticky. Then divide the dough into two roughly equal portions and shape them into balls, pulling and tucking the dough to make them rounded on top. Place on a parchment-lined baking sheet and spread the avocado oil over the top of each.
4. Preheat the oven to 425°F and allow the prepared dough to rest for about 20 minutes while the oven preheats.
5. Bake for about 23 minutes.
6. Allow the bread to cool completely before slicing. For best long-term storage, consider freezing the slices. Wrap them in plastic wrap or place them in a freezer bag, making sure to press out any excess air. The slices can be toasted directly from frozen and are best used within 6 months.
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Nutrition Per Slice (~20 slices total)

Calories: ~95 kcal  |  Carbs: ~17 g  |  Protein: ~3.5–4 g  |  Fat: ~1.5–1.7 g  |  Fiber: ~2.5–2.7 g  |  Sodium: ~115 mg