Salt is an important additive in yeast doughs. Not only does it help regulate yeast fermentation but also it strengthens gluten and makes it more elastic. Yeast doughs without salt are harder to handle, and the gluten is more likely to tear.
Bran inhibits gluten development because it prevents some of the gluten strands from sticking together, and the sharp edges cut through gluten strands that have formed. Whole-grain breads are likely to be denser or heavier in texture. The texture of the mixed dough is not smooth and silky, and it tears easily.
