Lower Salt Breadmaker Dark Rye Bread Recipe

ossian

Hi,

I love Rye Bread and enjoy the 100% wholemeal dark rye recipe supplied with my Panasonic Breadmaker however I have health issues and really need to keep my salt intake down and the recipes with this breadmaker have far too much salt.  Does anyone know if I can just reduce the salt in the recipe without consequence or do I need to reduce the sugar or yeast when I do so? 

I have a rye setting and blade with the machine and can use up to 500g rye flour on the Rye Setting or up to 100g on other settings (like wholemeal rapid) according to the manual.

My bread machine is the Panasonic SD-257 and Rye 100% recipe is typical of all the Rye recipes in that it has 2 tsp of salt and I want <= 1 tsp :

Rye 100%
Rye Bake (3 hour 30 mins)

Yeast        2 1/2 tsp
Rye Flour 500g  [I use Dark Rye)
Sugar       2 tsp
Oil            2 tbsp
Salt          2 tsp
Water       440 ml

There is a slightly sunken top on the bread which to some extent will be down to being rye flour but the pictures online all show a lovely rounded top so I don't know if I should try reducing the water.  It tastes great and goes very nicely with honey, lovely cheese (another thing I should eat less of), or peanut butter (unsalted/no palm oil/unsweetened).

Any suggestions from experienced bread maker users would be handy.

Thanks,
Ossian the Bread Eater

trailingspouse

I never put salt in my bread, there's no need for it.

I've recently started to miss out the sugar and fat too. So my bread is literally just flour, yeast and (lukewarm) water. Can't honestly taste any difference. The fat is meant to help it to keep longer, but it doesn't last long enough in this house for me to worry about that!!

ossian

trailingspouse said:

I never put salt in my bread, there's no need for it.

I've recently started to miss out the sugar and fat too. So my bread is literally just flour, yeast and (lukewarm) water. Can't honestly taste any difference. The fat is meant to help it to keep longer, but it doesn't last long enough in this house for me to worry about that!!

I was thinking that the rate of fermentation would be influenced by the salt, and I wasn't wanting it to collapse.  I don't add salt to anything other than bread so from a taste point of view I could happily get by with very little.  If it works fine without then I will go for it. I had read that the salt strengthens the gluten and as there is less gluten in rye flour I thought it may be disasterous.

I've forgotten salt in white bread before and it didn't collapse but then I think the only thing that would make white bread collapse is too much water.

bouicca21

I can’t find a proper dark rye recipe - please share and I’ll have a go at adapting it to non breadmaker bread making.  All the recipes I’ve found are for half rye and half ordinary bread flour. I’ve just done a half rye and half strong white; I was thinking that next time I’d try using half rye and half wholemeal, but I doubt that would be much better,

On the subject of sugar - my standard whole meal loaf uses no sugar, but I think it needs salt even though I rarely add salt to anything that I cook.