Awhile back, my husband had to go on an extremely low sodium diet for awhile, and I experimented with stuff to put in our bread that gave it some taste, and discovered that onion powder helped a bit. There was something else I used, but I forget what now.
I tend to use less salt than that, but so many of us are used to more salt that I put the “proper” amount in. I only use sea salt, the best I can afford. I think it has a more mellow taste, and doesn’t sting as much as regular table salt does... but I have lots of regular salt in storage, just in case!
I have a kitchen scale, but generally revert to habit, and grab my cups... some of us old birds have a hard time switching systems...
Lots of times, baking recipes are given in 'Baker's %' where the weight of the flour =100% and the other percentages aren't true percentages, but a percentage of the flour weight.
I run about 12 grams of salt for 480 grams of flour, or somewhere around 2.5% of the flour weight.
When I get a chance, and my brain is really working, I'll convert my standard bread recipe to normal kitchen measurements and post it here.
/johnny