I make wholemeal bread without salt all the time 5/3 strong breadflour and warm water mix with 1.4% yeast. You just need to knead the dough for longer to get the gluten as flexible as possible. The dough is still easily workable.
The colour argument is only if you really care about the final loaf look, but if you want salt-free, it still works really well. I think non-salted wholemeal bread tastes better than regular bread if I'm honest. It is slightly denser than usual bread, but not by any great margin.

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