Low Histamine Vegan Whole Wheat Bread
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 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.
- 2 tbsp maple syrup
- 2 tbsp olive oil, plus more for the bowl and pan
- 1 ½ tsp fine salt
- 3 cups whole wheat flour, plus more for kneading
Instructions
- 1
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
- 2
Add the olive oil and salt to the yeast mixture and stir to combine. Add the whole wheat flour, 1 cup at a time, stirring after each addition until a shaggy dough forms and pulls away from the sides of the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!