I am wondering about making a lower-sodium version of this (my recipe calculator came up with a surprisingly high sodium level per slice, and I make it in a loaf pan and do slice it pretty thinly). I know bread dough needs salt to do its thing properly, but I need to reduce sodium in all areas of my diet. Could I reduce the salt in the recipe and add something else to help flavor it -- dried herbs, etc.? Thanks.

• Reply