The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

low iodine bread

margiedlc's picture

low iodine bread

Hi, I need help, my husband is scheduled for a radioactive idodine cancer treatment this Friday, and is unable to eat anything with regular salt. Therefore, he can not even have store bought bakery goods. He has been on this diet for a couple of weeks already, and I would love to surprise him with a sandwich!  but my bread is not raising. The last loaf could have been used as a sledge hammer!  Any suggestions?


Russ's picture

Hard to say without knowing more about your recipe and what you did, but the first thing I would suspect is your yeast. Rising is the yeast's job, after all. What kind of yeast did you use? Active dry? Instant? Did you proof the yeast? How old was your yeast?

And anything else you can tell us about your process would probably help the troubleshooting.



Mini Oven's picture
Mini Oven

and make some bread with it. Non-iodized salt can be found. It is used mostly in pickling and preserving vegitables & meats. It might be very handy to keep around right now with the special diet. Avoid sea salt, it's full of iodine.

You can also salt with baking soda, use it instead of salt. 

Mini O

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HickoryHill's picture

I have been making bread with NO salt added, for a few months now, since I am on a low sodium diet.....  I don't have any problems with the bread rising and coming out good.... I HAVE had problems before, but it was the yeast.... buy some fresh yeast in the bottle, not the packets.....  that has been MY experience.... hope that helps.



tananaBrian's picture

Without knowing more, I'd have to guess that the failure is a gluten formation failure or the yeast was unwittingly left out entirely or measured wrong.  I would just try again... and if it fails again, then I'd blame the yeast.  Whole wheat can go rancid eventually, but I think the greatest failure there is in what it smells like (musty) rather than how well it works in bread ...dunno.  Try again and measure everything twice.  (And yes, plenty of non-iodized salt out there to pick from...)