Spelt bread with flax seeds and pumpkin seeds

You know what you're getting: a crispy crust with a hearty interior – baked without yeast.

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free
• low-FODMAP

Preparation time

80 minutes

Ingredients for a loaf

• 500 g spelt flour
• 50 ml olive oil for frying
• 1/2 pack cream of tartar baking powder
• 2 tbsp flaxseed
• 1 handful of pumpkin seeds
• 220 ml water
• 1 tsp rock salt

preparation

• Mix the flour with the oil, salt, seeds and a splash of water until the dough is medium firm.
• Knead the dough well once and then bake it in a baking tin lined with baking paper at about 180 degrees in a preheated oven for a good hour.
• Let it cool briefly and enjoy.

Our HistaFood tip

You can also add other seeds like hemp or chia to the bread. Our delicious HistaFood organic spreads are an excellent choice.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.