low sodium bread ?

[brmoore]

    Is there any brand of bread and or rolls that have a low sodium contact ?  Even a hamburger roll contains
close to 400 mg of sodium.  Do any of you make your own bread ?
                                                                                         Bruce

[glitter]

there is a brand sold in health food stores and some Publix stores called Ezekiel, it comes in several configurations numbered like 3:4, and 5:2, I forget which one- but one of them says low sodium on the package. The reason low sodium bread is so hard to find, is salt is necessary to turn the dough into bread, even unleavened bread has salt. I will try to find a website about that bread.

[glitter]

http://www.foodforlife.com/

this link has a store finder for your area (ANY)

[brmoore]

Hi Glitter:
   Thanks for the link. Looks as if their hot dog and hamburger rolls only have 170mg
of sodium.
               Bruce

[Restorer]

Salt isn't absolutely necessary to make bread, but bread with no salt in unbelievably bland and tasteless. I've been making my own bread lately, but I haven't tried doing it with less salt. I might try that soon, but I'm nervous that I'll end up with something I just don't want to eat.

[glitter]

your right- it isn't absolutely necessary, some tuscan breads have no salt also- salt strengthens the gluten, which make is rise more uniformly- or something like that..lol so I reckon if you  dont mind un-uniform bread-lol all we can do is try and taste it!

[Jean]

I made some french bread today and used 1/2 tsp of salt, for the whole loaf. I dont think that is a lot, is it? Certainly one would not eat a whole loaf of bread in one day. It was quite good. Found it at Allrecipes.com.

[brmoore]

Hi Jean;
    Do you make your bread from scratch and bake or do you have a Bread Making Machine ?
1/2 tsp sounds pretty good as that means only 300 mg for 1/4 of a loaf - of course that also
depends on the size of the loaf.

[Jean]

Actually I do both. Bread machine if I am tired, by hand if I am not. This one I made using my Kitchen Aide Mix Master. Should have kneaded it a little longer, that makes it lighter. This one also did not have any sugar in it either. But, it  was a typical size loaf, slightly smaller around but it is quite long. Not much of it left right now.

[RightSide]

    Is there any brand of bread and or rolls that have a low sodium contact ? 

The Jews eat unsalted matzo.

It's made from just flour and water.

[Jean]

Um, I kind of think that is an acquired taste? ( guess you figured out, I dont like it )

[Rerun]

I buy Sara Lee's Classic White.  Serving size 2 slices and Sodium is 270.

[Zach]

    Is there any brand of bread and or rolls that have a low sodium contact ? 

The Jews eat unsalted matzo.

It's made from just flour and water.

The bread of affliction.
Sounds about right for us.

[brmoore]

    I hate going to the Supermarket because it makes me cry, but I spent the whole
afternoon at a few of the local markets and came across a low salt white bread made
by Pepperridge Farm. Only 75mg of Sodium per slice and tastes great.

[Restorer]

Also (just occurred to me), good sourdough bread has much less salt/sodium than other kinds.

[Jean]

that is true, a good sourdough has practically no salt. Okay if you buy it, but making that starter is so time consuming.

[drgirlfriend]

A little late to the party, but I have been making my own bread (no machine) since the bf got into kidney trouble. It is true that bread without any salt tastes weird, but if you consider what you're going to eat it with, it may not matter that much. I made saltless Tuscan Bread (http://www.kingarthurflour.com/recipes/tuscan-bread-pane-toscano-recipe) to go with Chicken and Vegetable Soup. Since we dunk the bread in the soup, the saltless taste isn't much of an issue. And if you try that recipe, only use about a cup of flour in the sponge part. Sponge should be the consistency of pancake batter.

Also, you'd be surprised how little salt you can get away with. I make a loaf of white sandwich bread and only put 1/2 teaspoon in where they ask for 1-1/4. And using kosher salt brings the sodium down.

If anyone knows where I can get GOOD sourdough bread in NC, please let me know. Every loaf I've had here has sucked. I'm a spoiled CA girl.

[kristina]

I always bake my own bread in a bread-making-machine
and make sure to use exactly the same amount as instructed,
as there is no way for “artistic licence”.

I never use any salt, but I use a fifth of a teaspoonful of Ground (black) Pepper,
a fifth of a teaspoonful of Ground Cumin and a smidgeon of Ground Nutmeg.

I also put a small amount of Rye-Flour with the White Bread Flour,
and add three tablespoonfuls of olive oil, and the required amount of yeast,
dried milk and a little sugar and the required amount of (filtered) water
and I am very happy with the tasty result.

Good luck from Kristina.