Hi Pam, as long as the amount of dough is suitable for the pan it should work fine for a no-knead recipe, although if the dough is going to sit in the pan for an extended time you may want to grease the pan extra carefully, or line it with greased parchment paper, to ensure an easy release. If you click on the "Nutritional Information" link below the list of ingredients on most of our bread recipe pages, this will give you a per slice/serving sodium count, and also list how many slices per loaf. If you have a scale, you can even weigh your slices to be sure you're getting the exact amount. 

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