Sneak Preview: This easy Salt-Free Bread is mixed in a bread machine. It’s quick, easy, and customizable to your tastes. Use this same recipe for making no-salt pizza dough. See details in the recipe notes.
Finding a good salt-free bread recipe is TOUGH! Because salt is an extremely important ingredient in making traditional bread, it’s challenging to make bread without it. I don’t know about you, but if I’m going to eat those calories and spend my time making bread, the recipe has to be delicious.
When it comes to bread, salt is the hall monitor for yeast. Without someone or something around to ensure it behaves, things can go awry with the dough in a hurry.
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If you have baked bread with me in the past, you know I’m not a fan of baking bread in a bread machine. I’m over-the-top picky about my bread and often give it away or sell it. Cardboard crusts, misshapen loaves, crumbly texture, and holes in the bottom need not apply.
Without salt in the recipe, the timing of the rises will vary more than normal. (Remember, the yeast will go crazy without the salt around to hold it back.) You will need to watch the dough more carefully. No matter how you shape the dough, baking it in your oven is the best way to ensure success with this recipe.
Make sure the paddles are engaged and that the dough is clumping into a ball. If the dough is not coming together, there has probably been an error in measuring. Slowly add water or flour until the dough begins to stick together.
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If the dough bounces off the wall or rides on top of the post, add water a tablespoon at a time. If the dough sticks to the side but won’t pull away (way too sticky), add flour one tablespoon at a time. Read more about this surprising secret to making better bread with a bread maker.
In this picture, I’m using a quarter-sheet pan for thicker focaccia. Use a half-sheet tray for thinner focaccia. Cover and let the dough relax for 5-10 minutes if the dough wants to bounce back.
Cover the dough and allow to proof for a few minutes. When the dough becomes light and puffy, use your fingers to lightly dimple the dough. Do not press all the way to the tray.
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After cooling for 5-10 minutes, cut into squares. Good to dip in oil or to slice in half and use as a slider bun.
Did you weigh your ingredients? Did you remember to zero out the scale after every measurement? Were you distracted while measuring and inadvertently added the wrong amount? Did you substitute a different kind of flour? Is the environment in your kitchen extremely dry, humid, hot, or cold? All of these things have happened in my kitchen and can happen in yours unless you live somewhere like the North Pole (where it’s never too hot).
Yes. At the end of the DOUGH cycle, shape the dough (please don’t stuff it into a pan like a lump of soft clay) and place it into a 9 x 5-inch loaf pan. Cook at 375˚F (190˚C) until the interior temperature reaches 200˚F and the top is golden brown. (Approximately 35 minutes.).
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Hint: Watch the dough closely since it rises faster than normal without salt. As soon as the dough gets to the top of the pan, it’s ready to bake.
I don’t recommend it. Bread machines are programmed for dough made with salt. Because salt plays a huge role in how long the dough takes to rise, the dough would likely overproof and promptly fall when the machine bakes the bread.
Baking any bread in a bread machine is a roll of the dice under the best circumstances. Bread without salt takes the possibility of an uncertain outcome to a new level.
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Parting thoughts: This recipe was created in response to a reader’s request. I haven’t tried it with whole grains, so if you want to experiment, I suggest you substitute only ½ cup for bread flour to start with. If that goes well, increase the amount of whole-grain flour gradually.
I don’t generally develop bread recipes for special diets such as gluten-free, Keto, etc., but since making salt-free bread allows one to use the same flour as regular bread, I have made this one exception.
If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
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This salt-free focaccia crust is made with a bread machine (although easily converted to a stand mixer recipe or by hand) and is simple enough for a beginner to make.
Please note: You can substitute active dry yeast for instant or bread machine yeast. Be aware that it may be slower-acting than instant yeast, but it’ll get there.
Serving: 1 piece | Calories: 147 kcal | Carbohydrates: 25 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 2 g | Sodium: 3 mg | Potassium: 54 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 5 IU | Vitamin C: 0.02 mg | Calcium: 10 mg | Iron: 0.4 mgLooking for a low-salt bread recipe for the bread machine? This recipe makes low-saltbread that has a great texture. AND you don’t need a special setting of your bread machine to make it.
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I didn’t think it would be possible to make a low-salt bread in the bread machine. I was wrong! The bread’s texture is great. It’s soft, but firm.
Tuscan bread or pane Toscano is a salt-free Italian bread. It’s used with flavorful sandwich ingredients to make up for the bland flavor of the bread.
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I’m using this loaf of low-salt bread for toast topped with peanut butter. It tastes great and the texture of the bread is wonderful.
If you’re interested in low-salt bread, you may have noticed that some machines, like the Zojirushi Virtuoso Plus, come with a salt-free bread setting.
To test it out, I made two loves of bread. One loaf was made in my older machine using the basic setting and the other was made in the Virtuoso Plus using the salt-free bread setting.
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The loaf of the left was made with my older Zo, using the basic setting. The loaf of the right was made using the salt free course on the Virtuoso Plus.
As you can see, the loaf of bread made with my older machine (the loaf of the left) looks fine. It is a little smaller, but I think the loaf is better formed.
The Virtuoso Plus calls for the use of rapid-rise/instant yeast in almost every recipe. The recipe I used was designed for the Plus and called for 1 teaspoon of rapid-rise/instant yeast. That’s what I used in the loaf on the right.
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My older machine usually calls for active dry yeast. So I converted the 1 teaspoon of instant yeast that original recipe called for to 1.25 teaspoons of active dry yeast. That’s what I used for the loaf on the left.
Wondering about the difference between active dry yeast, instant yeast, bread machine yeast and quick rise yeast? I’ve got an article that explains the differences between different yeast. This article also shows how to convert between instant yeast and active dry yeast.
While this recipe doesn’t contain any added salt, it does contain powdered milk. Powdered milk does contain some salt. That’s why, despite the fact that you don’t add any salt to the recipe, I’ve labeled it as a low-salt bread recipe.
Salt Free White Bread
Follow the instructions that came with your bread machine in terms of which order to add ingredients to your bread machine. I use aZojirushi bread machine, so I add the liquids first.
If the dough is too dry, add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks right.
Looking for a low-salt bread recipe for the bread machine? This recipe makes low-salt bread that has a great texture. AND you don't need a special setting of your bread machine to make it.
Easy Salt Free Bread: Make This Focaccia In A Bread Machine
Serving: 1 Slice | Calories: 173 kcal | Carbohydrates: 31 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 7 mg | Sodium: 8 mg | Potassium: 63 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 78 IU | Vitamin C: 0.1 mg | Calcium: 22 mg | Iron: 0.4 mg
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as
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