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Low-histamine mixed bread

updated

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Ingredients for 1 servings:

  • 250 g spelt flour, type 630
  • 150 g wholemeal spelt flour
  • 100 g rye flour, type 1150
  • 1 pack of cream of tartar baking powder
  • 1 tsp, heaped salt
  • 2 tbsp flaxseed
  • 375 ml milk, fresh or oat milk
  • 2 tbsp rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

without yeast, without wheat

Place the flour in a bowl and mix well with the baking powder, flaxseed, and salt. Add the milk and oil to the flour mixture and mix with a wooden spoon until a smooth dough forms, or use a food processor to knead the dough. Pour the dough into a greased loaf pan and bake for 40 minutes at 200°C (top/bottom heat) or 170°C (fan oven).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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