Easy No Yeast Low Histamine Bread

Step 1

Preheat the oven to 200 °C (392 °F).

Step 2

Mix the dry ingredients together in a bowl (spelt flour, salt and baking soda), set aside.

Step 3

Next, in a large measuring cup, first measure out the yogurt, then add the milk followed by the apple cider vinegar (optional), stir to combine the yogurt and the milk.

Step 4

Add the wet ingredients to the bowl with the dry ingredients and stir until the dough starts to come together. Get your hands in there a kneed it briefly until you get one ball of dough.

Step 5

Place the ball of dough onto a baking tray lined with grease proof parchment paper. Flatten it out with your hands until you get a thick disc (I wet my hands before I do this, it makes it easier and gives the finished bread a more smooth surface). Then wet a big sharp knife and cut a cross into the disc, it is important that you cut relatively deep into the dough, as this helps the dough rise in the oven. Make a cut that is about 2/3 deep, wet the knife between each cut. I like to make 4 cuts in total in my bread, making it look a bit like a wheel. Don’t worry too much about the bread being perfectly round.

Step 6

I gave mine a quick egg wash, to give it that golden finish. But is totally optional.

Step 7

Place the bread in the middle of the oven and bake for about 30 min.

Step 8

Once golden on top, and sounding hollow when you tap on the bottom of the bread, the bread is done. Remove from the oven, and let it cool down on a wire rack. The bread is best when it is still a bit warm to the touch and goes great with salted butter or jam.