We all know that too much salt is bad for us, but how much can a baby have? Most websites and books tell you that babies who begin weaning should not have added salt to their foods but I was really surprised to see that many foods I give my baby contain it. How much is too much?
After some research I have managed to find a group of people who agree on these amounts.
A child less than one should have less than 1g a day (due to the size of their kidneys.)
A 1-3 year old can manage up to 2g.
Armed with this new knowledge I began to look at her bread intake. It’s so easy to give your baby toast for breakfast and a sandwich for lunch. My little girl even shares bread and butter as a snack with her father. But it is really important to know how much salt it contains. On average a slice contains 0.45g of salt per slice (that’s 1/2 of their intake.) But be careful as breads differ.
According to research by The Good to Know website some of the best low salt UK bread loaves are:
- Cranks Organic bread (from Ocado)
- Weight watchers
- Hovis Nimble Wholemeal
When you’re checking the back of the packet it will most likely tell you the salt amount in 100g and a slice can weigh anywhere between 25g and 50g. So I hope your maths skills are on good form otherwise why not just make your own and hold the salt.
Here’s a great recipe for 50:50 bread:
Prep: 15 mins / Rising time: 1-2 hours
- Loaf tin or baking tray
- 250g of white bread flour
- 250g of wholemeal flour
- 1X sachet of fast action bread yeast
- 300ml of warm water
- 25g of unsalted butter
In a large bowl mix together the white and wholemeal flour.
Rub in the butter.
Stir in the dried yeast.
Stir in the water slowly and mix with your hand to make a dough.
Knead for 10 minutes by hand on a floured surface (this step is important to get the bread to rise.)
Place your dough back into the large bowl with a little splash of olive oil. Cover with cling film and leave in a warm place to double in size. (1-2 hours)
Take the dough and knead it again for 1 minute. Place in a greased loaf tin or on a lined baking tray.
Bake in the oven for 30 minutes at 230C, 450F, gas 7
Take the loaf out and cool before slicing.