Low Histamine Vegan Rosemary Bread
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Learn more →Ingredients
10 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
Ingredient noteLow histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
- 1 tsp sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 ½ tsp salt
- 3 tbsp olive oil, divided
- 2 tbsp fresh rosemary, finely chopped
For topping
- ½ tsp coarse sea salt, for topping
- 1 sprig fresh rosemary, for topping (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add 2 tablespoons of the olive oil and the chopped rosemary to the yeast mixture and stir to combine. Add the flour and salt, then mix with a wooden spoon or dough scraper until a shaggy dough forms and no dry flour remains.
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