Salt Free White Bread

Here is my salt free white bread recipe. Similar to a Tuscan bread recipe, this lbread is extremely low in sodium. Quick and easy to make, it’s an all-purpose low sodium white bread that’s perfect for making sandwiches, toasts and more!

Renal nutrition

As the name of this recipe suggests, this white bread is made without the use of salt. This makes it possible to have a bread that contains almost no sodium, the only sources being yeast and flour.

There are various breads of various origins in grocery stores, some being more suitable than others for kidney patients.

However, making your own white bread allows you to better control what you eat. It also helps you avoid preservatives and additives that some of them might contain.

This recipe is published in order to provide an alternative to commercial white bread that can contain a lot of sodium. However, it is recommended to prioritize breads made of whole grains to ensure adequate fiber intake.

How to make salt free white bread

Whether you make bread with or without salt, it is usually possible to follow exactly the same instructions. However, the omission of salt affects a recipe both in terms of taste and texture.

That’s why I’ve made this recipe countless times in order to get the right methodology with the right proportions of ingredients to get a satisfying bread despite the absence of salt.

Note that I also prioritized simplicity and speed for this recipe. This bread is simple to make and can be baked very quickly. Here are the detailed preparation steps.

The starting mix

The first step is to make a liquid mixture. To do this, you must first mix sugar and yeast with some of the flour.

Then you need to mix everything with the hot water and oil to get a starting mixture.

Note that hot water is used to activate instant yeast in anticipation of bread rising. As soon as the yeast is in contact with the hot water, it will be activated and begin to act. However, do not use boiling water! This could destroy your yeast and your bread will not rise.

As for the sugar, it is used not only for taste, but especially as fuel for yeast so that it can “feed” for the duration of the rise.

Once the starter mixture is complete, the yeast is activated. You must then proceed immediately to the other preparation steps if you want to make sure taht your salt free white bread rise well.

The dough

Now you need to gradually add the flour to the liquid mixture and mix as you go. Note that in the list of ingredients there is a surplus of flour. It should not be added to the mixture right away. It is simply necessary to add the indicated amount of flour.

Note that this step can be performed using a blender if necessary.

Kneading

When the flour is completely incorporated into the dough, it is time to start kneading it in the bowl. Normally, the dough should still be a little sticky. It’s planned that way, you have to adjust it while kneading.

To do this, you need to sprinkle 1 tsp of flour at a time on your dough and knead until it is well incorporated. Repeat until you get a smooth, elastic and non-sticky dough.

Making bread is an art in itself and many parameters can affect it. So, instead of indicating a fixed amount of flour that may be adequate for some and inadequate for others, I preferred to add an adjustment step.

This allows you to make a very small adjustment that will let you get a perfect dough every time you make white bread without salt.

For example, when I make this recipe, I usually use 3 tsp of extra flour. But sometimes I have to use 4 tsp for various reasons inherent in the bread making process, hence the importance of adjusting the dough each time.

So I indicated an amount of 6 tsp in excess so that you can have enough flour for your own adjustments. These 6 tsp of flour are included in the calculation of nutritional values.

Note that for this step it is possible to use a mixer with a kneading hook instead of doing it by hand.

The rise

This salt free white bread recipe requires only one rising period. Once finished, the bread goes directly to the oven. This speeds up the recipe a lot.

Once the dough is ready and kneaded well, you need to place it on a flat, floured surface in order to lightly roll the dough. The goal is to make a rectangle of dough about 1 inch thick and slightly less width than the length of your bread pan. Your rectangle doesn’t have to be perfect.

Then you need to roll the dough on itself tightly in the direction of the length. Once rolled, you need to pinch the dough in order to close all the openings.

Once this is done, you just need to place the dough in an oiled bread pan and also cover with oiled plastic wrap. The oiled side of the plastic wrap should be placed on the dough.

Baking

Once the rise is complete, you should immediately bake your bread in the oven. In order not to delay baking, be sure to preheat it to 400°F (205°C) before the rise of your salt free white bread is complete.

Once cooked, take it out of the oven and let it cool completely before slicing. Ideally, let it cool on a rack.

Variations

Herbs and spices

If you want to give flavor to your bread, it’s easy to add herbs and spices to the starter mixture before making your dough.

A little garlic powder, onion and dried herbs and you will get a delicious and perfumed salt free white bread!

Bread shape

For this recipe, I suggest using a conventional bread pan, but it is also possible to use other types of pans or simply bake your bread on a baking sheet.

You can also divide the dough and bake a lot of buns! There is several possibilities!

Add fibers

It is possible to increase the fiber content by adding flaxseed, chia seeds, oat bran, psyllium, etc. However, it may be necessary to slightly change the ratio of water and flour by trial and error when kneading your dough.

Conservation

This bread without salt can be stored for 3 to 4 days at room temperature. It is also possible to freeze it for up to 3 months in the freezer. For ease of use, I suggest you slice it before freezing.

More recipes!

If you like this recipe, you might like these:

Raspberry Lemon Muffins

Maple Blueberry Pudding Cake

Apple Oatmeal Cookies

Salt Free White Bread

This is a quick and easy salt free white bread recipe. It requires only one rise and no special equipment. The result is a delicious fluffy bread with a mainly neutral flavor.

4.2 from 73 votes

PREP TIME15 mins

COOK TIME30 mins

Rising Time1 hr

TOTAL TIME1 hr 45 mins

SERVINGS16 slices

CREATED BYMarc-Andre Vachon

REVIEWED BYRoxanne Papineau, RD

KIDNEY NUTRITIONLow phosphorus | Low potassium | Low protein | Low saturated fat | Low sodium | Low sugar | Vegan | Vegetarian

PRINT RECIPE PIN RECIPE

COOK MODEPREVENT SCREEN FROM TURNING OFF

INGREDIENTS

1x2x3x

M1M2

• 3½ cups bread flour
• 1½ tbsp sugar
• 1 instant dry yeast packet (Note 1)
• 1½ tbsp olive oil
• 1½ cup warm water (not boiling)
• 6 tsp bread flour for adjusting dough

INSTRUCTIONS

• In a large bowl, combine the sugar, instant yeast and 1 cup of bread flour.
• Add the oil, warm water and mix well.
• Immediately after, gradually add the remaining flour (not the spare flour) while mixing. At some point, it will be more convenient to mix everything by hand and start kneading.

  If the dough is still sticky after using all the flour, continue kneading while adding 1 tsp of spare flour at a time until the dough is no longer sticky. You may not use all the spare flour. Use only what is necessary to obtain a soft, elastic and non-sticky dough. (Note 2)
• If you make several loaves, divide the dough now. Follow this step for each loaf.

  On a flat, floured surface, use a rolling pin and flatten the dough. Make a rectangle about 1 inch thick just a little less wide than the length of the bread pan.

  Then roll it on itself firmly to make a roll and pinch all the openings to close them.
• Place the dough roll in an oiled bread pan, cover with oiled plastic wrap (oiled side towards the dough) and let rise to room temperature from 30 minutes to an hour, or until the size has doubled.
• Preheat the oven to 400°F (205°C) before the end of bread rising.
• Place the bread pan in the oven and bake for about 30 minutes.
• Let cool before slicing and serving.

NOTES

Note 1 – Yeast

Pay special attention to the yeast used. There is a big difference between traditional dry yeast and instant yeast. The traditional version requires soaking in water before use and the instant version mixes directly into the dry ingredients.

 

Once the dry mixture with the instant yeast is mixed with hot water, do not delay in mixing the flour and kneading. This yeast acts very quickly.

Note 2 – Spare flour

Many parameters can affect the dough. The ambient temperature, the temperature of the water, the humidity of your flour and etc. These parameters may vary from one kitchen to another. That’s why I use spare flour in this recipe. This way you can get the right dough texture every time.

 

If you only use the amount of bread flour indicated, you should get a slightly sticky dough by default. Then you need to add the spare flour needed to achieve the ideal dough texture. In my case, I usually use 3 to 4 teaspoon of spare flour.

Nutritional values include the use of 6 tsp of spare bread flour.

Note 3 – Mixer

This recipe is totally handmade, but the mixing and kneading steps can be done with a blender using its standard mixer attachment and a dough hook.

NUTRITION FACTS

Nutrition Facts

Salt Free White Bread

Serving Size

 

1 slice

Amount per Serving

Calories

124

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.3

g

2

%

Polyunsaturated Fat

 

0.4

g

Monounsaturated Fat

 

1

g

Sodium

 

2

mg

0

%

Potassium

 

30

mg

1

%

Carbohydrates

 

23

g

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

4

g

Calcium

 

5

mg

1

%

Iron

 

0.3

mg

2

%

Phosphorus

 

29

mg

3

%

*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

Tried this recipe?Mention @KidneyHealthyRecipes or tag #KidneyHealthyRecipes!

Marc-Andre Vachon

Marc-Andre has been a kidney warrior since 2007. Since that time, he has learned to create his own kidney friendly recipes to protect his kidney function. Now he wants to share what he has learned to help other kidney patients find tasty kidney friendly recipes.

Roxanne Papineau, RD

Roxanne Papineau, RD, is a clinical dietitian specializing in nephrology. She revises the recipes on this site to make sure the content meets the most up-to-date recommendations for people with kidney disease. This site is under revision and several recipes therefore still have to be validated for the moment.

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