Low-histamine spelt bread for a small loaf pan

Ingredients for 1 servings:

• 155 g spelt flour type 630
• 125 g spelt flour type 1050
• ½ tsp salt
• 2 tbsp oat flakes, wholegrain
• ½ pack of cream of tartar baking powder
• 1 tbsp psyllium husks
• 4 g baking soda
• 2 tbsp tiger nut flour
• 1 tbsp chia seeds
• 250 ml water, lukewarm

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

without yeast, for a small dish, low in histamine, vegan, quick to prepare

Sift the two types of flour into a bowl and mix with the baking powder, salt, baking soda, oats, chia seeds, psyllium husks, and tiger nut flour. Add the lukewarm water and knead everything in a food processor for about 5 minutes. Pour into a small loaf pan. Place in a cold oven (middle rack), set the oven to 190°C (top/bottom heat), and bake the bread for about 30 to 40 minutes. The baking time depends on the oven. Use the skewer test to check that the bread is baked through. Turn out onto a wire rack and let cool. Double the amount for a normal-sized loaf pan. This will double the baking time. Do the same with a skewer test.