Low salt bread?

dandy-candy

Are there any shop bought brands of bread (pref wholemeal) that are low in salt? I know I should be making my own but i'm very disorganised atm and it would be good to know of any brands I can grab in an emergency!

Pink.

Hi dandy-candy

As you've had no replies on Old Style I've moved your thread over to the Grocery board to see if you can get a better response.

Pink

ladylouise62

The top picture on this article lists the better ones.
http://www.dailymail.co.uk/news/article-2032784/Salt-intake-ONE-slice-bread-salt-bag-crisps.html

Darren_G

Most of the shop bought breads are made using the 'chorleywood process' - that means lots of yeast, lots of salt and a fast production time.

If you don't have time to bake your own, then consider going to a 'proper' bakers and ask them about salt levels etc in their products.

I bake in bulk once or twice a week and freeze the bread. Although it's theraputic kneading by hand, now the summer is here and the weather is better for getting out with the dog, I have 2 panasonic breadmakers that I set off together on a dough cycle to my own recipe, have an early morning walk, bake the two loaves in traditional tins in the oven and set the panny's off again while we do 'family stuff'.

My kids won't have store bought bread for their pack up any more - not even when I tried to 'cheat' by putting store baked stuff in one of my own bags when I was too ill to bake one weekend!

Darren_G

ladylouise62 wrote: »

The top picture on this article lists the better ones.
http://www.dailymail.co.uk/news/article-2032784/Salt-intake-ONE-slice-bread-salt-bag-crisps.html

Goodness that's a lot of salt!

I use about 4 grams per large loaf when I bake my own which is just over .4g per 100g - still better than the best of the shop bought ones. You do need salt to control the yeast activity, otherwise you end up with holey loaves

pogofish

Yes - All Chorleywood Process bread sold in the UK is needlessly high in salt, hard fats other things.

Get a breadmaker and you can easily cut the salt and fat content to a fraction of commercial bread without much extra effort at all and you can replace the hard fats with far less problematic polyunsaturated fats no problem. I was in the position of having to do this a few years back after illness and TBH, moving over to my own bread made for one of the biggest and easiest reductions of salt and fat in my diet.

Other than that, if you can find a full-on craft baker who bakes from scratch - a lot don't and use bought-in CBP dough then you are also laughing. however they do tend to cost a great deal more than supermarkets or making your own.

hermum

I keep all my breadmaking stuff in reach of the breadmaker & I can throw it all in while the kettles boiling, quicker then popping in to a shop to pick some up.
I know that you then have to wait 3 hours but you can put it on & just leave it to do it's own thing.
I find all shop bought bread far too salty for me.