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JXNCHICORY's Photo JXNCHICORY Posts: 2,723
4/20/11 4:58 P

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I've been using Pepperidge Farms Hearty Wheat, but I'll look for their Stone Ground.

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Nancy in Michigan


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PRAYERPILGRIM's Photo PRAYERPILGRIM SparkPoints: (6,287)
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4/20/11 10:43 A

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The original question asked why there was so much salt in bread, or what it "does". For all store bought breads (or any other processed food for that matter) one reason is salt acts as a preservative. Another reason, especially in low calorie foods is that it boost the flavor to help make up for some of the loss in flavor by removing other higher calorie ingredients.

I have been checking labels too, trying to find a bread I like that is low in sodium. The best one I've found so far (I haven't been looking that long) is Pepperidge Farms Stone Ground Whole Wheat Bread. It only has 70 calories and 65 mg. of sodium per slice!





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ROGER70 SparkPoints: (0)
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4/12/11 2:02 P

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I use wonder smart white bread 100 calories,200 mg sodium and 5 g fiber for a sandwich.The bread is soft and delicious

JXNCHICORY's Photo JXNCHICORY Posts: 2,723
4/11/11 2:54 P

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Thanks, that sounds like a good lead. I'll look for it in my store. But holes might be a little problem, as you mentioned.
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If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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QUORNDAWG's Photo QUORNDAWG SparkPoints: (44,286)
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3/31/11 11:20 A

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Been using the Sara Lee Delightful - 45c per slice and 80mg of sodium. though lately when I get to the middle of the loaf there are big holes in the bread. Kind of hard to hold the jelly

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SCHAUJODY's Photo SCHAUJODY SparkPoints: (123,013)
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3/24/11 8:42 P

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I buy light wheat bread from Country Kitchen. The sodium is pretty low compared to other ready made products.

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JXNCHICORY's Photo JXNCHICORY Posts: 2,723
3/23/11 9:33 P

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I don't have the time or the inclination to bake my own bread. I'm eating about 1 slice of Pepperidge Farm's Hearty Wheat bread, 105 g of sodium, a day on the average. If there's a better one on the market, I'd like to learn about it.

If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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JXNCHICORY's Photo JXNCHICORY Posts: 2,723
3/23/11 9:28 P

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How much sodium is in a slice?
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If we are to go on living together on this Earth, we must all be responsible for it.
~ Kofi Annan

To cherish what remains of the Earth and to foster its renewal is our only legitimate hope of survival.
~ Wendell Barry

Nancy in Michigan


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SCHAUJODY's Photo SCHAUJODY SparkPoints: (123,013)
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2/27/11 2:28 P

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I eat light whole wheat bread. It has 30 calories and very little sodium. I only have 2 slices a day.

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DONNAC228's Photo DONNAC228 Posts: 2,943
2/3/11 8:32 P

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Kitty, could you post your recipe for callah, or tell me where to find it. My grandmother made the most wonderful callah, and it looked as good as it tasted, huge braids of bread, I can almost smell it baking! I'd love to try it.
Donna

I can do all things through Christ who strengthens me. Phil. 4:13

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KITTY1970's Photo KITTY1970 Posts: 5,005
2/3/11 6:36 P

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I add the same amount per loaf as you do. I make Callah b/c I love the over all taste but I tend to mix it & cook it all in the same day. I'm happy w/ it & when I do eat bread I eat through out the day less salt & fat or I don't worry about them.

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DONNAC228's Photo DONNAC228 Posts: 2,943
2/3/11 9:58 A

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Schahara, thanks for the link. I make my own bread, whole wheat, and eliminate the salt. I like the flavor, but the bread is rarher dry and crumbles when eaten as a sandwich. Maybe I should add a little salt. It does tend to rise faster than in the 40 min one expects.

I can do all things through Christ who strengthens me. Phil. 4:13

Donna

Age75

highest weight 333lbs
Weight on 9/4/14 226
Short term goal 195
In my dreams goal: 170
Ht. 5'5"


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SCHAHARAZADE's Photo SCHAHARAZADE Posts: 46
2/2/11 10:56 P

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I have been on a mission to discover a low sodium, soft, sandwich quality bread, that, when you read the ingredients list, it does not sound like a chemistry experiment. I like bread. I like it a lot and I want to have it with out having being limited to one slice or the Ezekiel bread (highly nutritious, but a texture I do not enjoy)

I have been experimenting with recipes and have discovered that most of the breads can be made with 1/2 tsp of salt in a 1lb loaf. Obviously these are not like the store breads; more like peasant or artisan type breads that are denser but still soft.

In all this poking about and asking the question, "what does salt do in bread dough?" I found these links
Does my bread need salt? bakingbites.com/2010/08/does-my-brea
d-
need-salt/


Salt in bread dough joannasfood.blogspot.com/2008/10/sa
lt-
in-bread-dough_22.html


the above give some good information about WHY the salt is there and some HINTS (no rules) as to how to lessen it without hurting the bread.

So just an FYI and hopefully some serious cook here can offer more ideas. (I am terrible in the kitchen emoticon )

Schahara

"When you show a man what he wants, he will move heaven and earth to get it." - Frank Bettger

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