Croatian Proja is a bread that reminds me of home.<3 It used to be popular in times of widespread poverty, mostly before the 1950s, but is now a common everyday meal.
So many people with histamine intolerance are not sure which bread they can eat. I, luckily, live in Germany where it is no problem to buy bread without yeast in literally any store.
However, homemade bread is still something special.
This is how to make your yeast-free, histamine-free corn bread:
WHAT DO YOU NEED?
1 kg Corn flour
1 tsp. Salt
1 tsp. Sugar
2-3 tbsp. Oil
5 drops Apple vinegar
1/2 l Boiling water
some butter/plant-based butter
Put corn flour, salt, sugar, oil and a few drops of apple vinegar into a large bowl. Mix it with a fork and then pour about half a liter of boiling water onto it. Mix it well with a wooden ladle and if necessary, add more water if you think the dough is too dry or hard.
Mix it into dough. When it cools down a bit, knead the dough with your hands. (be careful it’s hot!) Put some oil or butter on your baking sheet or use baking paper.
Form the dough into a ball and put it in a baking sheet. Wait until the dough is completely cooled down before you bake it.
Bake on 180 degrees Celsius for about 45 min.
The bread is done when the edges become a bit brownish.
It is advised to leave the bread for another half an hour in the hot oven so it dries from the inside.
When the bread is done, put some butter or plant based butter on it so the crust stays soft. Wrap the bread into a cloth and do not cut it until it is cooled down completely.
Cut the bread into thin slices. 😀
Hope you will enjoy the recipe!
If you make this wonderful corn bread, don’t forget to post a photo to Instagram and tag me under @histaminefreelife