The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


tonyfrench's picture




I have a bread making problem. I am trying to make bread without salt as I have very high blood pressure.

I have a top of the range Panasonic breadmaker. It does it in 5 hours.

But my bread doesn't rise and comes out all flat, gooey and has lots of unmixed flour stuck to the bottom which can be scraped off as powder. Help!!!!!!!!


The recipe I used was:


300g of strong wholemeal flour

150g of strong white flour

2 tablespoons of olive oil

Half a pint of water (2parts cold, 1part boilling.)

half a teaspoon full of sugar

Alicessons easy bake yeast bought from Waitross, I 7g sachet put in first and covered with the flour.

water added last


What am I doing wrong. All I want is nice tasty bread ;o)




davec's picture


I am far from an expert, but I would suspect the yeast.  Your recipe isn't far from the one that works fine for me.  Mine is all whole wheat, and uses more sweetener (honey, in my case), and more water.  I'd test the yeast by dissolving it and the sugar in some of the water to see whether you get bubbles.  If that seems viable, I'd try adding more water to your recipe.

My recipe uses 4 cups of whole wheat flour, which I'd guess is about 100 grams more than the total flour in yours, but starts out with 12 fluid ounces of water, and I usually have to add a couple of ounces more to get the consistency I have learned to look for in the dough.  I'm told whole grain flours need more water than white flour, and your recipe is 1/3 white, but it still sounds a bit dry to me.

With any luck, one of the real experts on this board will weigh in with some help


proth5's picture

You may wish to consult the instructions that came with your breadmaker to make sure you are putting the ingredients in the pan in the proper order.  This is very important and the wrong order can produce some bad results.  My breadmaker requires that liquids be put in first - if flour is put in first I will get results similar to what you describe.

Just omitting salt really shouldn't cause much of a problem.  You might try a very small amount of ascorbic acid (vitamin C powder) to compensate for the tightening action salt has on the dough.  I wouldn't think this would be required, but you may wish to try it. Only a very very small amount would be used - a pinch or less.

You might wish to moderate your water temperature.  Because of the boiling water it may be killing your yeast.  Unless your house is very cold, the temperature of your water shouldn't need to go much above 90F.

As suggested above you may wish to check the viability of your yeast.

Hope this helps.