Just remembered...the N.Y. Times bread that many members of this board rave about, myself included, has absolutely no sweetener or fat in it at all. It is awesomely flavorful, which makes my earlier point about some breads containing neither of those two ingredients.
For those of you who are unfamiliar, check this thread out: NY Times bread recipe--what FUN
It does have ample salt...1 1/4 teaspoons salt to 3 cups flour. I use 1 1/2 teaspoons salt because I thought it needed some more salt zip.