salt-free whole wheat bread, and kneeding whole wheat flour
I use Braggs instead of salt for everything except sweets. It's made
from soy, salt free but tastes salt. For sweets, I use Capra mineral
whey powder. In breadmaking without salt, the dough moves along about
twice as fast as when I use salt. For kneeding whole wheat, I keep
adding water (instead of flour) many times during the kneeding
process. The whole wheat dough dries out and gets hard unless I keep
adding water--then I get a dough that is as soft and flexible as using
white flour. Definitely let it rise twice before shaping into loaves.

Linda

On Jul 31, 5:31 pm, "engv9q2ghqa" > wrote:
> Hi,
>
> Does anyone have experience making whole wheat bread without salt?
>
> I've made ordinary white bread in the past and had no problems. However I
> recently tried making no salt whole wheat bread by modifying the recipe on
> the back of the king arthur flour package.
>
> 3 1/2 cups whole wheat flour
> 1/4 cup powdered milk
> 1/4 cup vegetable oil
> 1 1/3 cups water
> 1 envelope yeast.
>
> I'm not including salt or sweetener.
>
> Don't copy this recipe. According to the redstar yeast web site, salt slows
> the yeast and eliminating salt can cause the bread to collapse, and that's
> exactly what happens when I use this recipe.
>
> I think the problem is that it rises too fast and I just need to use less
> yeast and get my oven pre-heated before the dough rises too far. Does anyone
> have experience with this? Can I get this to work with less yeast and
> shorter rising times? Is there a better way? I'd like to get a yeasty
> flavor through long rise times. Is there anyway to get that? The recipe
> calls for kneading once, and after the first rise, shaping the loaves and
> letting them rise in the pan. Would it do any harm to knead again after the
> first rise and do a second rise before shaping the loaves etc?
>
> Thanks