No salt multigrain Bread

Added by Anne Thomas on 14 January 2016

This is a no salt recipe. Too much salt has various health consequences particularly contributing to high blood pressure. A lot of processed food contains a lot of salt. There is a myth that you need salt for bread making. You don't. Since it is often mined or imported that is one less unsustainable ingredient too.

2 teaspoons dried yeast
5200g flour usually made up of mainly wholemeal but 100g white and 100g grannary and sometimes rye or spelt flour if available.
1 teaspoon honey
2 teaspoons olive oil or hemp oil
360ml water

Either mix and kneed once and put in tin in a warm place for an hour, then kneed again and leave tin covered at room temperature overnight and cook at 210 degrees C for 35 mins
or use breadmaker on fastbake setting.

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