salt risen

A friend on the other side of the planet said he was making "Salt Risen Bread" and was wondering if I could help figure out why his didn't have enough oven spring. 

Well, first I had to point out I was unfamiliar with "salt risen" (or salt rising, as it seems to be referred to more in Google), the few recipes I checked first all seemed to be ancient : "use sweet milk", "mix in a quart of flour" and "add a lump of lard", the sort of thing you'd find in old farmer's recipes with estimated amounts and vague temp ranges.