...you can leave the salt out of homemade bread if you want. I've definitely forgotten it more than once and it tasted fine.

You can make your own and control the sodium completely. Its used more as a preservative. Use a sourdough to get flavor with less sodium.

Just skip the bread and choose rice or a grain free chip or tortilla, usually lower in salt.

As someone with high BP, I find it exponentially harder to control sodium intake than sugar. Every food imaginable seems to be soaked in vast quantities of sodium when you actually read the labels. Breads are often the worst offenders I find. A single friggin slice of this bread I bought from Whole Foods has 13% you DV for sodium. That means before you've even put anything between two slices of bread make a sandwich, you're already consuming almost a quarter of your daily allotment for sodium intake. It's insane! Of course you can always make your own bread at home, but so many recipes call for quite a bit of sodium, because it is an essential ingredient for gluten structure, fermentation and coloring.

Are there any other styles of bread with vastly reduced quantities of sodium? I need and love bread, but the sodium is killing me (literally).