One of the biggest Salt instigators is Bread. It is difficult to find a loaf of bread that does not have an over abundance of salt as the bakers of today feel that it is necessary to use as a preservative. If you have a bread machine it is a simple thing to make your own bread with out the salt and still have a good tasting bread.
White Bread                                                                              Serving's: 18 - 1/2" slices per loaf
Per Serving: - Calories 102; Sodium 4mg; Fat 2g; Protein 3g; Carbohydrate 19g; Cholesterol 3mg; Dietary fiber - trace.

      Ingredients:    
1-1/8
3
3
1-1/2
1-1/2
1-1/2
cups
cups
Tlbs
Tlbs
Tlbs
tsp
Water
Bread Flour
Sugar
Un-salted Butter
Dry Milk
Dry Yeast
Put all ingredients in your bread machine in the order listed making sure the water is 1st and the yeast is on the top.  Start your machine.  Depending on the machine it takes approximately 4 hrs for a wonderfully tasting loaf of bread.
Whole Wheat Bread              Serving's: 18 - 1/2" slices per loaf
Per Serving: - Calories 100; Sodium 4mg; Fat 2g; Protein 3g; Carbohydrate 19g; Cholesterol 3mg; Dietary fiber - trace.

      Ingredients:    
1-1/8
2 -5/8
3/8
3
1-1/2
1-1/2
1
cups
cups
cup
Tlbs
Tlbs
Tlbs
tsp
Water
Bread Flour
Whole Wheat Flour
Sugar
Un-salted Butter
Dry Milk
Dry Yeast
Put all ingredients in your bread machine in the order listed making sure the water is 1st and the yeast is on the top.  Start your machine.  Depending on the machine it takes approximately 4 hrs for a wonderfully tasting loaf of bread.
Bread
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The UnSalted Heart .com

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You can also make this bread by hand by mixing all of the ingredients, kneeing it for 10 minutes than allowing the dough to rise 1 hour, then punching down the dough to let out the air and allowing it to rise 1 more hour.
Once the dough is ready for baking, place in a bread pan and allow to rise 1/2 hour then bake at 350 Degrees for 35 to 40 min.
Take out of oven and let stand for 10 minutes and then remove from pan and place on cooling rack.
White & Whole Wheat Breads
Recipe by
Tony LeDonne