Spelt rolls

Ingredients for 1 servings:

• 500 g spelt flour, half wholemeal
• 1 pack of cream of tartar baking powder
• 2 tsp salt
• 1 tsp bread spice mix, or anise, caraway, coriander, fennel to 1/4 each
• 350 g quark or sour cream, lactose-free
• 125 ml milk, lactose-free, or rice or soy milk
• 1 tbsp oil (sunflower, olive)
• e.g. kernels or nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

lactose-free, low in histamine, yeast- and sourdough-free

Sift the flour and baking powder into a bowl, mix in the salt and bread spice thoroughly. Add the curd cheese, milk, and oil, mix everything quickly, and knead into a smooth dough. If desired, you can add seeds (sunflower, pumpkin, etc.) or chopped nuts. Divide the dough into equal-sized pieces, form rolls, and bake on a baking sheet at 200°C for about 20 minutes. It can also be baked as a whole loaf. If you want or need to avoid lactose-free products, you can substitute soy yogurt, pureed silken tofu, or unsweetened rice or soy pudding for the curd cheese or sour cream. The lactose-free milk can be replaced with soy or rice milk. The spelt flour can, of course, also be replaced with any tolerable flour. This bread should be suitable for those with histamine intolerance (those with problems with yeast or sourdough) and lactose intolerance.