Bread without salt tastes remarkably different than bread with even a tiny amount of salt. The first time I tasted Tuscan bread, which is traditionally made without salt, it was a shock to my palate, simply because I wasn't expecting it. But I got used to it quickly. Apparently the Tuscans' refusal to use salt in their breads dates back to the 12th century when they were involved in a dispute over salt taxes. The Tuscans say the saltless bread doesn't conflict with the food with which it is served -- like a hearty stew, for example -- and I found this to be true.
It is a Bread Machine loaf. While the taste is somewhat lacking, it's not that bad, and like mentioned above, you do get used to it. When eating plain, it is a bit bland. But when used in sandwiches or toast, I really don't notice it. I taste more of the sandwich meat, cheese and spices used. Also makes good Garlic Toast.
I'm playing with a No Salt Rye Bread recipe. The first one tasted good, but the top "fell" right after baking phase started in the bread machine.
Many on a low sodium diet are restricted to 1200 mgs of sodium per day. The average slice has anywhere from 150 - 300 mgs. So the average sandwich contains 300 - 600 mgs just in the bread. This bread has less than 5 mg per slice according to the Sparks Recipe Calculator
Finally got the Lower Sodium Rye Bread recipe adjusted. I don't know a thing about diabetic baking, but most Rye Bread recipes I found use only a percentage of Rye Flour along with regular Bread Flour. They also have sugar in them, so doubt they are diabetic friendly.
Anyway, the following link will take you to my Lower Sodium Rye recipe:
to anything food wise with the exception of not having any at all, I bake with a high % of whole grains due to diabetes and so white bread is rare, Now I like whole grain breads better than white and it didnlt take that long. Sure wish that BM's put a darker boldly baked crust on btead though, You will get used to Tuscan bread before you know it,
You don't need salt for a great flavor from your bread. Nor do you need spices, seasonings, or additives of any kind. I made a loaf just a few days ago with nothing but flour, water, and sourdough starter. Yep, sourdough. It's where it's at when you need a lot of flavor without all the added gunk. I actually meant to add salt to it, but forgot. After slicing it up and eating some of it, I realized I didn't miss the salt AT ALL. I used white flour, no special grain, just some plain flour from the grocery store. Actually, I did add some vital wheat gluten to it, now that I think about it, because the flour was just AP, and I wanted to make sure there was enough gluten to get a good structure. It turned out wonderfully!
I just need to motivate myself to get started on the Starter, (Pun intended). There's so many sources and opinions on sourdough, I don't know where to "start". (sorry. again. lol).
Why?
Some of us are on Low Salt diets due to medical conditions. That's why.
How did it taste and is it a bread machine loaf?
Jim
Hi Jim,
Bread without salt tastes remarkably different than bread with even a tiny amount of salt. The first time I tasted Tuscan bread, which is traditionally made without salt, it was a shock to my palate, simply because I wasn't expecting it. But I got used to it quickly. Apparently the Tuscans' refusal to use salt in their breads dates back to the 12th century when they were involved in a dispute over salt taxes. The Tuscans say the saltless bread doesn't conflict with the food with which it is served -- like a hearty stew, for example -- and I found this to be true.
It is a Bread Machine loaf. While the taste is somewhat lacking, it's not that bad, and like mentioned above, you do get used to it. When eating plain, it is a bit bland. But when used in sandwiches or toast, I really don't notice it. I taste more of the sandwich meat, cheese and spices used. Also makes good Garlic Toast.
I'm playing with a No Salt Rye Bread recipe. The first one tasted good, but the top "fell" right after baking phase started in the bread machine.
Many on a low sodium diet are restricted to 1200 mgs of sodium per day. The average slice has anywhere from 150 - 300 mgs. So the average sandwich contains 300 - 600 mgs just in the bread. This bread has less than 5 mg per slice according to the Sparks Recipe Calculator
Tuscan Loaf for sure! For those on low salt diets it has to be a God send. Mow get to work and gett that rye one perfected for us diabetics :-)
Happy baking
Finally got the Lower Sodium Rye Bread recipe adjusted. I don't know a thing about diabetic baking, but most Rye Bread recipes I found use only a percentage of Rye Flour along with regular Bread Flour. They also have sugar in them, so doubt they are diabetic friendly.
Anyway, the following link will take you to my Lower Sodium Rye recipe:
Gary's Lower Sodium Bread Machine Rye
to anything food wise with the exception of not having any at all, I bake with a high % of whole grains due to diabetes and so white bread is rare, Now I like whole grain breads better than white and it didnlt take that long. Sure wish that BM's put a darker boldly baked crust on btead though, You will get used to Tuscan bread before you know it,
Happy baking
non-salt spices available to get rid of bland. Our favorites are Zaatar as well as the German spice mix of caraway, fennel, coriander and anise.
You don't need salt for a great flavor from your bread. Nor do you need spices, seasonings, or additives of any kind. I made a loaf just a few days ago with nothing but flour, water, and sourdough starter. Yep, sourdough. It's where it's at when you need a lot of flavor without all the added gunk. I actually meant to add salt to it, but forgot. After slicing it up and eating some of it, I realized I didn't miss the salt AT ALL. I used white flour, no special grain, just some plain flour from the grocery store. Actually, I did add some vital wheat gluten to it, now that I think about it, because the flour was just AP, and I wanted to make sure there was enough gluten to get a good structure. It turned out wonderfully!
I just need to motivate myself to get started on the Starter, (Pun intended). There's so many sources and opinions on sourdough, I don't know where to "start". (sorry. again. lol).