my advice is a combination of others above. We’ve been making our own bread for 5 years now. You get better results by hand than with a machine.
Salt is neccesary for a fully developed flavour. It wont kill you.
A starter usually gives a more sour flavour but a really good texture.
Olive oil can work well enough as a fat if there’s plenty of protein in the grain, but hard fat makes for a better consistency loaf (Lard or butter)
Our daily loaf is a wholegrain mix, allisons dried active yeast, salt and olive oil. Awesome “meaty” toast which is how we usually eat it. A bit too heavy for use as sandwiches for me but the wife likes her sandwiches like that. But then she eats homemade musili and seed mix for breakfast….