Depends on how long you have been serious about reducing your blood pressure by salt-skipping.
This Wholemeal Bread recipe does have 2mg of sodium per 100gm serve in the white flour, 6mg of sodium per 100gm serve in the wholemeal flour and 62mg of sodium per 100gm serve (total 70mg of sodium) but for the result of 12 slices of low sodium bread, sent from heaven, it is worth rationing these slices of bread forspecial occasions only.
Wholemeal Bread Ingredients:
300gm wholemeal flour
150gm strong white flour
1 sachet (7gm) fast action bread yeast
2 tablespoons Olive oil/ Rapeseed oil
½ pint warm water
Place the flours in a large bowl together with the yeast, Olive oil and warm water. Mix to a dough adding a little bit more water or flour if necessary. Transfer to a lightly floured surface and knead for 5-10 minutes, until smooth and elastic. Leave in a warm place until it has doubled in size (about 30 minutes).
Turn out the dough and knead again for a few minutes. Lightly oil a 450gm loaf tin or baking tray and shape the dough to fit the tin or make an oblong shape and place on the tray. Leave it for about 10 minutes.
Heat the oven to 220C (Gas mark 7) and bake for 30-40 minutes until golden brown or it makes a hollow sound when tapped underneath. Cool on a wire tray.
Tip 1: Keep low sodium bread, pre-sliced, in the freezer.
Tip 2: Invest in a bread-maker, it saves a lot of time and effort in producing low sodium bread.