General Discussion > Food & Drink

Loaf Of Bread 'As Salty As Seawater'

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GillE:
According to research reported in the Daily Telegraph, "popular loaves of bread contain as much salt in every slice as a packet of crisps and some are as salty as seawater".

That comes as no surprise to me.  Each loaf I bake weighs roughly 800g and has 10g of salt in it (1.25g salt per 100g bread) and without that minimum amount of salt, yeasts simply won't work!  The people who wrote this report are decrying bread with only a touch more salt than that; clearly they know absolutely nothing about the baking process.  The only way to stop people consuming 'excessive' amounts of salt when they eat bread is to outlaw bread made with yeast altogether.

Simon:
Having just seen the same article on News 24, I'm pleased to read your post, Gill.  I nearly always get my bread from a high street bakers, and rarely buy supermarket brands, but one of the nicest I've found, is Kingsmill Oatilicious. 

Rik:
Bread's a chemical process, it needs salt to work, end of ridiculous research.


--- Quote ---Prof Graham MacGregor, Cash chairman, said: "It is frankly outrageous that bread still contains so much salt.

"If all manufacturers went beyond these targets and cut the salt in their breads by a half, it would reduce our salt intakes by half a gram per day, which is predicted to prevent over 3,000 deaths from strokes and heart attacks a year."
--- End quote ---

Idiot.

Clive:
I only put a small pinch of salt in my bread mix and it rises magnificently.  I did try to reduce it to almost nothing at all but it wasn't very satisfactory, although it still tasted delicious. 

Rik:
Doesn't the mix already have salt in it, Clive?

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