This is sort of a new direction, but some of us are on low sodium diets and I wanted to let those with kidney disease, heart disease, etc. to know that most bread machine recipes can be adapted for no salt by reducing the yeast, since salt is a yeast inhibiter. I generally use 3/4 tsp of yeast in most recipes and that seems to work pretty well. There are a lot of us out there. I wish bakery sites would be a bit more responsive to our needs. You also need to add flavorings to make up for the lack of salt. My go-to default is 1/2 tsp cumin and 1/2 tsp of cinnamon per 1/5 lb. loaf. But there are a million alternatives. Just remember that the loaf will be bland without additional flavorings.

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