The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with low/no salt recipe

princecaspn's picture

Help with low/no salt recipe

Hello everyone, I am very new to bread making as I just got a machine this Christmas.  I specifically wanted it to make low salt/salt free bread for my wife since she was recently put on a sodium restricted diet and bread can be a huge sodium offender! 

I got this Oster machine and have had good luck making the recipes that came in the manual, however when trying to do low salt recipes from cookbooks and the web they always collapse.  I understand this means there's too much yeast and not enough salt to keep the rising of the yeast in check.  I figured the recipes I was using would account for this since they are supposed to be low salt however. 

I have run these low salt recipes on the standard 3 hour 18 minute cycle that the machine has.  Should I try them on the 55minute expressbake so the yeast doesn't have as much time to rise?  Does anyone here have some tasty low salt recipes I could try with tips on how to make them work in my machine? 

Thanks, i look forward to hearing your collective advice!

cranbo's picture

Welcome to TFL princecaspn.

Cutting the yeast is the right place to start for a low/no-salt recipe. Start using only 1/2 the yeast, and if it still collapses after you try it, try 1/4 of the yeast. At 1/2 the yeast, it should take approx 1.5-2x the original time to rise until doubled, so that may give you a window to work. 

Using a recipe with the original yeast and totally eliminating the salt, I would definitely try the expressbake option and see what happens. 

If you can tolerate it, I suggest cutting down on salt. It is common for recipes to call for 2% of the flour weight in salt, and you can cut that to 1% or less to significantly reduce your sodium intake. Some people have issues adjusting to the taste of saltless bread though. 

The manual for your breadmaker (in PDF format) shows that the standard white bread 2lb recipe uses approx 1.4% of flour weight in yeast: 

4cups flour x 125g/cup = 500g
2.25tsp yeast = 7.1g

7.1 / 500 = 0.0142 aka 1.4%

This will cause a very fast rise. Plus the dough has some sugar in it, which will also increase the speed of the rise. Again, cut the yeast in 1/2 and try it again.