Low Histamine Vegan Rye Bread
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Learn more →Ingredients
12 servings
For the dough
- 1 ¼ cups 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 tbsp molasses
- 1 ½ cups rye flour
- 1 ½ cups bread flour, plus more for kneading
- 1 ½ tsp fine salt
- 1 tbsp caraway seeds
- 2 tbsp olive oil
- 1 tsp olive oil, for the bowl
Instructions
- 1
Combine the warm water, yeast, and molasses 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 the rye flour, bread flour, salt, caraway seeds, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
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