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-bread-need
Salt in bread doughjoannasfood.blogspot.com/2008/10/salt-in-b
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
"When you show a man what he wants, he will move heaven and earth to get it." - Frank Bettger
“What gives light must endure burning.” ~ Victor Frankl