Low Salt - No Salt. Why is there Salt in the bread?

Why is there salt in my Bread?

In a word - flavor.  When eating the bread by itself, all the flavors come out and the salt 'softens' some of the other flavors.  Of course, if you eat the bread in a sandwich with flavorful fillings, you probably won't notice the lack of salt.  

Recently, I accidently left the salt out of my batch.  YES, I could taste the difference.  It was white wheat bread (about 20% whole wheat) that had been fermented for about two days.  The flavors of the flour came through, but they were not tempered by salt.  It rose fine.  It looked great.  But, it tasted 'off'.  Those who tasted it also were not impressed that this was salt free because it didn't taste good to them.  It didn't meet their expectations for straight bread.

Straight Bread?  Yes, bread alone - no topping, butter or anything.  Just bread.  All of the breads I make taste great straight.  One might not like rosemary, for instance, and therefore not care for the rosemary bread.  But, if you like the stated flavors, the bread tastes great - straight.  Yes, you can use it for sandwiches, toast, or to dip into stew.  But, to me, the test is how it tastes all by itself.  

But, not if you don't add salt.

The 'normal' recipe includes about 4.5 grams (or less than 2 /10 of an ounce) of salt in a 1 pound (after baking) loaf.  Is it really too much?

Can I make you salt-free bread?

Short answer is yes.  

Longer answer is why would you want it?  Eat the bread because it tastes great.  Bread made without salt doesn't taste great - so why eat it?