10-minute low-histamine bread

Ingredients for 4 servings:

• 500 g spelt flour type 630
• 500 g wholemeal spelt flour
• 20 g baking soda or 2 packets baking powder
• 600 ml water, warm
• 60 ml rapeseed oil
• 1 tbsp, leveled salt
• 2 tbsp, heaped bread spice mix (anise, fennel, caraway)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

lactose-free

Preheat the oven to 250°C (top/bottom heat). Mix the dry ingredients well in a bowl, then add the oil and water. Mix well using a hand mixer fitted with a dough hook attachment. The dough should be thick, tough, and very sticky, which will ensure a nice, moist bread! Divide between two long baking pans – silicone baking pans are a definite plus. All others must first grease and flour their pans. Brush the top with rapeseed oil to give the bread a delicious crust. Place the bread in the oven immediately and bake for 15 minutes. You can also pour a little water directly into the oven; this creates plenty of steam and helps the crust firm up. (Check the oven manufacturer’s instructions; new ovens may be sensitive.) After 15 minutes, reduce the heat to 180°C (350°F) and add a little more water. Bake for about 40 minutes. If the bread is getting too brown on top, simply place some aluminum foil loosely on top to prevent further browning. The bread can be eaten right away, but it also freezes perfectly. The crust will then be very soft and taste like the rest of the bread—a plus for those who don’t like crusts. If stored properly, it will keep for a week or more and won’t mold. FYI: Since this is a basic recipe, you can vary it as you like, adding seeds, flaxseed, grated carrots, and much more to your liking.