Malthouse Bread

I've made two loaves of this by using the whole 1kg bag plus twice the other ingredients from the recipe on the pack. The first rise was about 3 hours in a cool kitchen - it probably ended up more than twice the original size. The second rise in the tins was about 2 hours in a warm oven cooling from keeping a curry warm.

The finished bread looks great and has a wonderful texture. However, it isn't as tasty as I was hoping - it seems a bit bland for this type of bread. I notice that the salt content (0.5 tsp per 500g flour) is half what I have used in other breads and less than half that in many recipes for white and wholemeal bread. I'm very much in favour of reducing salt in food but I'm wondering if the lower amount of salt is why the bread isn't as tasty as I was hoping.