I make a sandwich-type loaf all the time and I don't add the salt right away. I save out some of the liquid (in my case, warm milk) and add the salt to it. I do not add this to the dough until I've let the initial dough "rest" for 20 minutes. (see Cook's "The Science of Good Cooking" for the reasons.) I also use ⅓ whole wheat flour. Baked in loaf pans - we eat it too fast for it to spoil!

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