Hi Chava, that's a tough one! I wonder if substituting the whole wheat flour flour without adding additional liquid, along with reducing the honey and yeast, allowed your bread to rise without risking the adverse effects of over-fermentation that might occur without salt. The addition of the whole wheat flour would also have resulted in a slightly stiffer dough, which might have seemed similar in consistency to a dough that had the tightening effect of salt. It's not that you can't make bread successfully without salt, so it seems like you happened to make choices that worked out well with a salt-free dough. 

• Reply