Salt Free White Bread

Here is my salt free white bread recipe. Similar to a Tuscan bread recipe, this bread 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!

A delicious slice of salt free white bread with a perfect crust.
Perfect as an all-purpose bread.

Kidney 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.

Nutrition facts and claims

Here are the nutritional values and claims of this recipe.

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.

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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.

Starting mixture to make a low sodium white bread.
Mix the starting mixture well.

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.

Mix all the ingredients of the white bread without salt until you get a dough.
Gradually add the rest of the 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.

A soft, elastic and non-sticky dough to make a white bread without salt.
A soft, elastic and non-sticky ball of 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.

Mixer equipped with a dough hook to knead the dough.
Knead the dough with a mixer equipped with a dough hook.

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.

Pinch the low sodium white bread dough to make a uniform roll of dough.
Pinch the dough to close all 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.

Let the salt free white bread dough rise in an oiled bread pan covered with oiled plastic wrap.
Only one rise is needed for this low sodium white bread.

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.

A delicious and freshly baked salt free white bread with a perfect crust.
A delicious salt free white bread.

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

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A delicious and freshly baked salt free white bread with a perfect crust.

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 from 124 votes
PREP TIME15 minutes
COOK TIME30 minutes
Rising Time1 hour
TOTAL TIME1 hour 45 minutes
SERVINGS16 slices
KIDNEY NUTRITIONLow phosphorus | Low potassium | Low protein | Low saturated fat | Low sodium | Low sugar | Vegan | Vegetarian
PRINT RECIPE PIN RECIPE
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INGREDIENTS

  • cups bread flour
  • tbsp sugar
  • 1 instant dry yeast packet (Note 1)
  • tbsp olive oil
  • 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.
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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!

44 thoughts on “Salt Free White Bread”

    • It works in a bread machine if you add the water, sugar, olive oil, flour in that order and yeast on top of flour. I reduce the sugar to 1-1/2 tsp rather than tbsp.

      Reply
  1. Hi Maureen, I haven’t tried this recipe in a bread maker yet. It’s not planned at this time, but I’ll probably test it out and adapt a salt-free bread recipe for bread machines later.

    Reply
  2. 5 stars
    I love making bread, but have had a hard time finding a good way to reduce salt after a medical problem caused me to go on a reduced salt diet. This recipe is absolutely perfect! Love it! So simple to make. I have a big bowl that allows me to knead it right in the bowl so it’s even easier. No pulling out my big stand mixer, its all by hand and extremely simple and easy. I recommend it to everyone. My other family members say its delicious as well. Thank you so much!

    Reply
    • 5 stars
      Hi Marc-Andre!

      Making this recipe right now! Looks and smells great. It’s in the oven! I really appreciate your recipe. My father-in-law recently had to start a low sodium diet due to heart issues. Thanks so much for the recipe. I like how it requires just everyday ingredients found in your pantry!

      Reply
      • Hi Sheri!
        I’m happy to read that you like this recipe. Your father-in-law is lucky to have you. I hope he liked this bread!

        Reply
  3. 5 stars
    Made this for the first time tonight. My husband has to limit his sodium intake and missed bread. It was surprisingly very good!
    I did substitute honey for the sugar.

    Reply
    • I’m glad to hear that you and your husband liked this recipe, thank you for your comment!

      Reply
  4. 5 stars
    Making this bread now

    It’s currently in the oven. Cannot wait to try it out. Going on a satless diet for 3 days due to a prayer.

    Reply
  5. 5 stars
    I had to find a salt free recipe for my husband that was going through radioactive iodine treatments and had to be on a low salt diet, we actually all enjoyed the bread and it was really easy to make. Thank you for sharing, Barb

    Reply
  6. Hi Can this be made with wheat flour? My neighbor has congestive heart failure, and prefers wheat bread. So hard to find in a store so I thought I would try this for him.

    Reply
    • Hi Kathleen, I haven’t tried this recipe with whole wheat flour, but I’m pretty sure that without the proper adjustments, replacing whole wheat flour with bread flour won’t work very well.

      Reply
  7. 5 stars
    This was very good! Thanks so much for sharing it. I mixed mine in my bread machine, then let rise in a bread pan in the oven. I baked it in the oven. Turned out great! Will happily make again.

    Reply
  8. Can regular flour be used instead of bread flour. I always use Gold Medal flour as I thought that was better for kidney patients.

    Reply
    • Hi Cathy, I haven’t tried it with regular flour, but I think it might work. I looked at the Gold Medal website and they seem to offer bread flour too. I haven’t looked into this, but at first glance, I don’t think there really is a significant difference between this brand and other brands of flour that can impact the kidneys. What I can say is that according to the latest kidney recommendations, whole wheat flour is considered healthier because of its higher fiber content. But this salt free white bread recipe is published on this site for people who specifically want to make white bread.

      Reply
  9. 5 stars
    Question. Same batch of dough. Divided in half to make 2 loaves. One loaf rose appropriately , just over the top of pan.
    2nd loaf barely got to top of pan.
    Rising time almost 11/2 hour
    Any idea why rising different ?

    Note. I made this recipe once before , using all the dough for one loaf. It was very good , but I thought the loaf was too big

    Reply
    • I’ve never tried to divide a batch of dough so honestly I don’t really know why one half would react differently than the other. Maybe the yeast wasn’t evenly dispersed trough the dough or if you knead the dough once split, maybe one of them was too kneaded perhaps. When I developed this recipe, the only times the dough couldn’t rise was because there was too much flour compared to the liquids or when I kneaded the bread for too long.

      Reply
  10. 5 stars
    Thank you for providing such a delicious and easy recipe for bread! We have been trying to find ways to cut out certain foods (prepackaged, preservative filled sodium laden ones to start) and came across this. I’ve never made bread before but so far all soon to be 6 (rising on the counter now) times I’ve made it its been perfect. Thank you!

    Reply
  11. Hello I would like to make this in my bread machine was wondering if you have different instructions and measurements for ingredients used. I recently had to go on a low sodium diet and would love to have bread again. Thank you in advance.

    Reply
    • Hello, I have no additional instructions, I have never tried it in a bread machine. In fact, I just don’t have a bread machine. But if one day I buy one, I will update this recipe with the appropriate instructions.

      Reply
    • I make the dough in the bread machine on
      dough cycle, when the cycle is complete, let the dough rise in the machine, tske it out, forming it, then bake in the oven.

      Reply
  12. 4 stars
    Pretty good. Not what I call tasty because I am used to a lot of salt and have just started cutting down. Also I over browned the top of it and have to make an adjustment for that, but it was easy, and I will definitely do it again. And I am extremely grateful. I’m genuinely surprised and delighted. Tx.

    Reply
    • Thank you for your comment. I agree with you that this recipe doesn’t exactly taste like a bread recipe that uses salt and I’m glad to know that you still enjoy this recipe even if it’s not salty.

      Reply
  13. 5 stars
    Update I decided to jump in and use your recipe today in my bread machine and it turned out great! So yes you can use this in a bread machine, followed my machines recommendations of adding the liquid first the added dry ingredients, use the basic bread setting. Hope this helps others. Thank you so much for posting this recipe.

    Reply
  14. 5 stars
    We were thrilled with it. It was soup night. My husband ate his with some unsalted butter and was happy with it. My son had unsalted butter and a drizzle of honey. The texture was fantastic. I had it both ways. We have been avoiding salt for a while so it was easier for us. Can’t wait to see how it works with french toast, sandwiches and the like. There is nothing better than fresh baked bread. Thank you!

    Reply
  15. This is GREAT!! Easy to make and a great flavor. I too am a kidney warrior. Haven’t even made it to a year yet but just about and finding lower salt recipes has been quite the challenge. Or at least finding ones that taste good. It toasts up really nice in the toaster too.
    I’m getting ready to make it again. I also want to see about dividing a batch up and make buns out of it since it’s so good.
    Thank you for posting this.

    Reply
  16. 5 stars
    I just brought this out of the oven! Looks and tastes sooo good! I added cinnamon and a bit of nutmeg. Thanks so much!

    Reply
  17. 4 stars
    I just made this bread and it is a keeper. Yes, it is bland without salt but the texture is great. I am going to use this recipe to make hamburger buns too. I had to let it rise 1.5 hours to get the volume right and baking was only for 20 minutes. My oven might run hotter than some.

    Reply
  18. 5 stars
    I have a friend that has severe kidney issues and is on a very restricted diet. One day, just chatting, he said, “I don’t really mind the diet, but I do miss bread the most”. I started looking and trying different recipies. This one was a winner! Make a loaf for him every month or two and to him, it has been a real treat! Thanks for sharing!

    Reply
  19. 5 stars
    My husband was diagnosed with ckd stage 4.
    Needless to say, his food requirements have been challenging. I am so thankful for this bread recipe! It’s simple and delicious! It’s definitely been a game changer in his meal plans. Thank you so much for sharing this! One question.. can this recipe be used to make sandwich buns? I haven’t tried yet and was wondering if any modifications would be necessary?
    Thank you again!

    Reply
    • Thanks for your comment, I’m glad you like this recipe. I’ve never tried making sandwich buns with this recipe. If you give it a try, feel free to let everyone know by replying here.

      Reply
  20. I have never made bread before , but would love give it a go. Just wondering if the left over bread is freezable?

    Reply

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