Healthy Sausage Bread Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 1 hour (for rising)

Total Time: 1 hour 50 minutes

Servings: 8-10 slices

Ingredients:

• 3 cups (375g) whole wheat flour
• 1 teaspoon salt
• 1 tablespoon honey
• 1 package (2 1/4 teaspoons) active dry yeast
• 1 cup (240ml) warm almond milk (110°F-115°F / 43°C-46°C)
• 2 tablespoons (30g) unsalted butter, melted
• 1 pound (454g) lean turkey Italian sausage, casings removed
• 1 cup (120g) shredded part-skim mozzarella cheese
• 1 egg, beaten with 1 tablespoon water (for egg wash)

Steps to Cook:

1. In a large bowl, combine the whole wheat flour, salt, honey, and yeast. Create a well in the center and pour in the warm almond milk and melted butter. Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.

2. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough becomes smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise for 1 hour, or until doubled in size.

3. While the dough is rising, cook the lean turkey Italian sausage in a skillet over medium heat, breaking it up into small pieces as it cooks, until it’s fully cooked and lightly browned. Drain any excess fat and let the sausage cool slightly.

4. Punch down the risen dough to release any air bubbles. On a lightly floured surface, roll the dough out into a large rectangle, approximately 12x18 inches.

5. Spread the cooked turkey sausage evenly over the dough, leaving a 1-inch border on all sides. Sprinkle the shredded part-skim mozzarella cheese over the sausage.

6. Starting from the long side, tightly roll the dough up into a log, pinching the seam and ends to seal. Place the log seam-side down on a parchment-lined baking sheet.

7. Using a sharp knife, make shallow diagonal cuts about 1 inch apart along the top of the dough log. This will create the “braided” effect when the dough rises and bakes.

8. Cover the dough log with a damp towel or plastic wrap and let it rise for an additional 30 minutes.

9. Preheat your oven to 375°F (190°C).

10. Brush the top of the dough log with the egg wash. Bake for 30 minutes, or until the crust is golden brown.

11. Remove the sausage bread from the oven and let it cool for 10 minutes before slicing and serving.

Cook’s Notes:

• For a healthier option, use lean turkey Italian sausage instead of pork sausage. This reduces the overall fat and calorie content.
• To increase the fiber and nutrient content, use whole wheat flour instead of all-purpose flour.
• Substitute almond milk for regular milk to make the recipe dairy-free and more suitable for those with lactose intolerance.
• Honey is used as a natural sweetener instead of granulated sugar.
• Shredded part-skim mozzarella cheese provides a good source of protein and calcium, without the high-fat content of full-fat cheese.
• Serve the sausage bread warm, either on its own or with a side of roasted vegetables or a fresh salad for a well-balanced, healthy meal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

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