No Salt Wholemeal Bread


Makes 1 loaf (12 slices)
Prep time: 30–35 minutes plus rising time
Cooking time: 30–40 minutes


Bread contributes more salt to our diet than any other food so it's important to go for a low salt option. This recipe makes a wonderful savoury loaf which is the perfect antidote to salty shop-bought alternatives.



1 teaspoon sugar
250ml lukewarm water
2 teaspoons (10ml) dried yeast
450g wholemeal flour
2 tablespoons bran
12.5g/½oz salt-free margarine















1) Dissolve the sugar in 150ml of the lukewarm water, sprinkle the yeast over the surface of the water. Leave in a warm place for 10 minutes until frothy.

2) Put the flour and bran into a large bowl and rub in the margarine. Pour in the frothy yeast liquid and approximately 100ml of the lukewarm water and mix to form a dough (add more flour if necessary).

3) Knead the dough on a lightly floured surface for 5–10 minutes until smooth and elastic. Simply press down on the dough to flatten it, fold it in half and press down again. Turn the dough a quarter turn and keep repeating. Cover and leave in a warm place until doubled in size.

4) Turn out the dough onto a floured surface and knead again for a few minutes. Grease a 450g loaf tin and shape the dough into the tin, leave covered in a warm place for about 30 minutes.

5) Heat oven to 220°C/425°F/gas 7.

6) Bake the bread for 30–40 minutes, until golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire tray.



Source: MacGregor G, 1991. The Low-Salt Diet Book