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Bread Machine Low Sodium Bread - Soft & Heart Healthy

Store-bought "low sodium" bread still hides 150–200mg of sodium per slice, almost all from added salt. This bread machine low sodium bread drops that to under 10mg per slice — the trace naturally in flour and yeast — with soft, fluffy results from one button press.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 1 servings
Course: Bread
Cuisine: American
Calories: 135
Ingredients Method

Ingredients
  

  • 1 cup + 2 tablespoons warm water (about 40°C / 105°F)
  • 3 cups bread flour
  • 2 tablespoons unsalted butter, softened and cubed
  • 2 tablespoons white sugar
  • 2 teaspoons active dry yeast
  • salt — the whole point of the recipe
  • 1 teaspoon dried rosemary or oregano (optional, for aroma)
  • 1/2 teaspoon salt substitute (potassium chloride; optional, restores the salty note)

Method
 

  1. Step 1: Add the Ingredients in Order: Follow your machine's manual for loading order. Most want liquids first: pour in the warm water and butter, add the flour, dig a well and drop in the yeast, and place the sugar and herbs in a corner (keep the salt substitute apart so it never touches the yeast). Keep the yeast out of the liquid.
  2. Step 2: Lock the Pan Into the Machine: Set the pan firmly into the machine and confirm it is seated. Check that the kneading paddle is locked — if loose, it can fall off mid-knead and leave the dough uneven. Close the lid.
  3. Step 3: Select the Basic Cycle: Choose "Basic" or "White Bread." This runs the full knead → first rise → shape → second rise → bake in about 3 hours. Pick the 2-pound loaf size and a medium crust, then press start.
  4. Step 4: Let the Machine Work: Do not open the lid while it runs — temperature and humidity swings hurt the rise. Through the window you will watch the dough become a smooth ball, swell, and set into a golden crust. With no salt, it may rise a little higher than usual; that is normal.
  5. Step 5: Remove, Cool, and Slice: When the cycle ends, use oven mitts to lift out the pan. Turn it upside down to release the loaf — if it sticks, run a silicone spatula around the wall. Cool on a rack at least 30 minutes, ideally a full hour, before slicing so the crumb stays clean and even.