bread maker bread high in sodium .. help!
Slimpossible007
Posts: 16,400 Member
Hi
I have recently started making home made bread (in a bread maker) I thought it would be better to eat than shop bought (no preservatives).
SO now I have the issue of sodium!!
My questions are this ...
If I continue eating this bread will I be able to lose my weight or will the water weight I retain get in the way?
Is there maximum water weight your body will hold?
Does it continue to pile on as long as you consume sodium or does it eventually balance out?
I always eat less sodium in my diet than the recommended daily amount!
My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
I have recently started making home made bread (in a bread maker) I thought it would be better to eat than shop bought (no preservatives).
SO now I have the issue of sodium!!
My questions are this ...
If I continue eating this bread will I be able to lose my weight or will the water weight I retain get in the way?
Is there maximum water weight your body will hold?
Does it continue to pile on as long as you consume sodium or does it eventually balance out?
I always eat less sodium in my diet than the recommended daily amount!
My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
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Replies
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Sodium will not stop fat loss. In fact, it won't affect weight loss significantly unless you are eating a lot more sodium that you usually eat. Your kidneys will adjust how much sodium is excreted based on your usual consumption. It is only when you eat significantly more than what you usually eat that you will retain water increasing weight until your kidneys deal with it. Then the water weight will come off. If your new higher sodium consumption level continues, your kidneys will keep processing it out at a higher rate. During that whole time, if you are eating at a calorie deficit, the fat will keep coming off. At worst, this water weight will mask the fat loss for time, but not permanently. Frankly, unless you have a medical condition that requires you worry about sodium, at most it will mask your fat loss for a short (couple of weeks) time.1
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Water weight has nothing to do with fat loss.
You retain a little bit of fluid, you don't continue to fill until you pop.
Unless you have health issues it really is a non event.
'Water retention' is one of these peculiar things that gets far too much air time on MFP.2 -
Water weight has nothing to do with fat loss.
You retain a little bit of fluid, you don't continue to fill until you pop.
Unless you have health issues it really is a non event.
'Water retention' is one of these peculiar things that gets far too much air time on MFP.
Usually it is with people who have been "eating clean" whatever that means to them, then have a meal out and ON NOOOS put on 4 pounds or more of water weight because their body is not used to processing that amount of sodium on a daily basis. Just a lack of understanding how the body works. I know a person can put on a lot of water weight, but, barring some medical condition, it doesn't keep going up indefinitely.0 -
DLJAnderson wrote: »My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
Reduce the salt in your bread. Who wrote that recipe, a salt merchant?!
Most of the breadmaking recipes I use have more like 5g (1 tsp) for a medium loaf. I'm surprised that a loaf of bread containing 7 tsp of salt is even edible.3 -
Use a little less salt if you want. But seriously, you can buy bread in a shop that will have the same calories and roughly the same nutrition.1
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I'd either google for low sodium bread recipes or else just experiment with lowering the salt content in the bread. Instead of adding a teaspoon (most of my bread recipes have 1 to 1 1/2 tsp salt) to the recipe, add 3/4 of a tsp. If that works, lower it to 1/2 tsp next time. I have read that with low sodium bread recipes, you can't use all whole wheat flour. It has to be white flour or a combination of white and whole wheat. I think you may need to slightly lower the yeast amount when you lower the salt...or maybe I have that backwards and you need to increase the yeast...again, google low sodium bread recipes.
As for water retention, your body is likely to retain water if you are eating a different amount of sodium than you are used to. If you normally eat a good amount of salt, you can continue to do so without issue, assuming you have no health issues associated with salt. If you normally eat a low sodium diet, then you consume an extra salty meal, you may find your ankles and fingers puffy for a day. Salt isn't bad for you; it's necessary for life. There's no reason to restrict it unless you are one of the people who need to for medical reasons.0 -
Yeast needs "some" salt. Yeast doesn't need a whole lot.
My favorite pizza dough - 3 cups of flour (360 gms) - 1 teaspoon of salt (6 gms); rises just fine.
Do you bake bread in your machine? A note on my bread machine says that a wrinkled top means the bread didn't rise sufficiently. Try reducing the salt, I bet your recipe comes out fine.0 -
I think most bread recipes I have used have more like 6 g of salt and turn out just fine so I think you could reduce the amount in your bread to that.0
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I use an Oster bread machine to knead and partially rise bread. It has a recipe booklet. The Simple White Bread recipe has 1.5 lb loaf instructions and 2.0 lb loaf instructions. I divide the 2.0 lb recipe in half and substitute whole wheat flour for half of that half and add an ounce each of flax and chia seeds. My finished loaf is usually 1.1 lb, but that's not the point. The salt I add to the 1.0 lb loaf recipe is 1.0 tsp. The 2.0 lb recipe calls for 2.0 tsp. One tsp is 5 grams. After the machine kneads and rises the dough for a couple of hours I take it out and put it in a proper loaf pan, and let it rise another hour. It does alright and I hold it in high regard.0
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DLJAnderson wrote: »My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
Reduce the salt in your bread. Who wrote that recipe, a salt merchant?!
Most of the breadmaking recipes I use have more like 5g (1 tsp) for a medium loaf. I'm surprised that a loaf of bread containing 7 tsp of salt is even edible.
The recipe came with the bread maker, I thought at the time it was VERY high in salt ... I must say thou that the bread is delicious and doesn't taste at all salty (which I agree is strange)
I am the type of person who doesn't add salt to anything, my diet is normally pretty low in sodium ... I will try and reduce the salt when I make the bread next but I've read (as above) salt plays a role in tightening the gluten structure and adding strength to your dough.... I've no idea what that means but it sounds important lol
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rileysowner and cityrusscityruss .. TY so much that's very helpful .. my grandmother has had water weight issues most of her life .. she takes water pills to reduce the water content in her body ,.. so I think I am over thinking it
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Tried30UserNames wrote: »I'd either google for low sodium bread recipes or else just experiment with lowering the salt content in the bread. Instead of adding a teaspoon (most of my bread recipes have 1 to 1 1/2 tsp salt) to the recipe, add 3/4 of a tsp. If that works, lower it to 1/2 tsp next time. I have read that with low sodium bread recipes, you can't use all whole wheat flour. It has to be white flour or a combination of white and whole wheat. I think you may need to slightly lower the yeast amount when you lower the salt...or maybe I have that backwards and you need to increase the yeast...again, google low sodium bread recipes.
As for water retention, your body is likely to retain water if you are eating a different amount of sodium than you are used to. If you normally eat a good amount of salt, you can continue to do so without issue, assuming you have no health issues associated with salt. If you normally eat a low sodium diet, then you consume an extra salty meal, you may find your ankles and fingers puffy for a day. Salt isn't bad for you; it's necessary for life. There's no reason to restrict it unless you are one of the people who need to for medical reasons.
Thanks, we are thinking on dissolving less salt into the warm water to maybe combat the sciencey issue tightening the gluten structure and adding strength to your dough << wish I knew what that meant lol
I never thought of googling lower salt recipes but I'll give that a go!0 -
teabee and LounmounLounmoun .. Thanks
yes I bake the bread in the machine, the top isn't wrinkled, there's quite a thick crust,
The recipe is 34g salt that's with 4 cups of flour ..looking at your recipe it sounds like I could drop the salt dramatically I think I will drop the salt to 20g firstly and see how I go.0 -
JeromeBarry1 wrote: »I use an Oster bread machine to knead and partially rise bread. It has a recipe booklet. The Simple White Bread recipe has 1.5 lb loaf instructions and 2.0 lb loaf instructions. I divide the 2.0 lb recipe in half and substitute whole wheat flour for half of that half and add an ounce each of flax and chia seeds. My finished loaf is usually 1.1 lb, but that's not the point. The salt I add to the 1.0 lb loaf recipe is 1.0 tsp. The 2.0 lb recipe calls for 2.0 tsp. One tsp is 5 grams. After the machine kneads and rises the dough for a couple of hours I take it out and put it in a proper loaf pan, and let it rise another hour. It does alright and I hold it in high regard.
Thanks for that ... I bake my loaf in the bread maker as my oven is not very good, It always comes out the bread maker looking and tasting nice, but it sounds, from many of the comments above, like they have way too much salt in their recipe .. I'll be making one tonight with much less salt
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DLJAnderson wrote: »Hi
I have recently started making home made bread (in a bread maker) I thought it would be better to eat than shop bought (no preservatives).
SO now I have the issue of sodium!!
My questions are this ...
If I continue eating this bread will I be able to lose my weight or will the water weight I retain get in the way?
Is there maximum water weight your body will hold?
Does it continue to pile on as long as you consume sodium or does it eventually balance out?
I always eat less sodium in my diet than the recommended daily amount!
My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
That's a lot of salt IMHO. I've been making about 80% of the bread we eat for the last year - not with a bread machine, but by using a "no knead" method, which would seem to more need the science-y "salt for the gluten" (no pun intended on "knead" and "need," by the way, LOL). However, I use less than a tsp for a 9-inch loaf (by eye, 1/2 to 3/4 tsp in 3 1/2 cups of bread flour [or mix of bread, whole wheat, oat, rye to make about 3 1/2 cups - note that this is a recipe-volume-by-sifting rather than flour-weighing approach). We try to control miscellaneous multiple salt sources in our diet, although we don't have salt issues (and don't want them for such things as water retention, etc.). No salt makes for cardboard-tasting bread; a little salt goes a long way. I mix it in with the dry ingredients before I add water, so it's pretty evenly dispersed. I get a decent resulting bread structure. "No knead" bread uses a wetter dough, so maybe the salt ions get around in the dough during rise easier than in a drier mix.0 -
DLJAnderson wrote: »Hi
I have recently started making home made bread (in a bread maker) I thought it would be better to eat than shop bought (no preservatives).
SO now I have the issue of sodium!!
My questions are this ...
If I continue eating this bread will I be able to lose my weight or will the water weight I retain get in the way?
Is there maximum water weight your body will hold?
Does it continue to pile on as long as you consume sodium or does it eventually balance out?
I always eat less sodium in my diet than the recommended daily amount!
My bread (the full loaf) has 34g of Salt
each time I have a slice (roughly 65g) I am consuming approx 1 g sodium (2.5g salt)
I thought about reducing the salt in my bread (but you are recommended not to) .. because .. (sciencey bit) salt plays a role in tightening the gluten structure and adding strength to your dough.
That's a lot of salt IMHO. I've been making about 80% of the bread we eat for the last year - not with a bread machine, but by using a "no knead" method, which would seem to more need the science-y "salt for the gluten" (no pun intended on "knead" and "need," by the way, LOL). However, I use less than a tsp for a 9-inch loaf (by eye, 1/2 to 3/4 tsp in 3 1/2 cups of bread flour [or mix of bread, whole wheat, oat, rye to make about 3 1/2 cups - note that this is a recipe-volume-by-sifting rather than flour-weighing approach). We try to control miscellaneous multiple salt sources in our diet, although we don't have salt issues (and don't want them for such things as water retention, etc.). No salt makes for cardboard-tasting bread; a little salt goes a long way. I mix it in with the dry ingredients before I add water, so it's pretty evenly dispersed. I get a decent resulting bread structure. "No knead" bread uses a wetter dough, so maybe the salt ions get around in the dough during rise easier than in a drier mix.
thanks for your reply
yes I did think it was a lot of salt, and after I added it to my food diary I went and checked that I had measured correctly because the sodium number was huge.
I'm not a very good cook so I rely on machines to help me out lol ... I think you may be correct (salt in hand baking is possibly more important for the science)
I don't like added salt to foods, I avoid is at much at possible, nothing to do with my diet I've just always avoided a high salt.
I've a new loaf on the go at the moment and decided, after the comments above to drop the salt down to 8g,
only another hour and I'll know what the situation is !!
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TY to everyone for your replies they were very helpful
I dropped the salt from 34g to 8g .... the bread tastes just as lovely and it all held together just fine
I also changed the recipe slightly they say to use sunflower oil I changed that to margarine which takes 300 cals off the whole loaf which is roughly 20 cals per slice .. every calorie counts
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You may find this interesting.
https://www.kingarthurflour.com/professional/salt.html
https://www.weekendbakery.com/posts/salt-in-bread-baking-how-much-and-why/1 -
Very interesting, I appreciate these links, thanks very much.
According to my calculations I am probably OK at the low end of the recommended salt range, and probably could boost it a bit, up to a full tsp, or even rounded tsp. Since I'm probably doing a loaf tonight, I see an experiment in my future, LOL! Thanks again.0 -
Thanks for those links, very interesting read
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Very interesting, I appreciate these links, thanks very much.
According to my calculations I am probably OK at the low end of the recommended salt range, and probably could boost it a bit, up to a full tsp, or even rounded tsp. Since I'm probably doing a loaf tonight, I see an experiment in my future, LOL! Thanks again.
My experiment turned out to be a rye bread (mix of bread flour and rye, with caraway seeds). I boosted my added salt to a tsp, plus added a good dose of pickle brine (a la commercial deli bakers, for "flavor" if not also for the included salt). I know not to change 2 variables in one experiment, so I'm not getting the Nobel Prize in Chemistry this week, LOL.
Anyway, the family says this loaf is better than others I've made (I didn't let them in on my secret adjustments). Salt experiments to be continued next loaf (probably oat bread) ...0
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