Bread turns delicious, wholesome and easily digestible, because it uses spelt flour. This variety of wheat is grown without chemical fertilizers, contains a minimal amount of gluten, a protein in spelt contains more than chicken eggs. Salt and sugar in the recipe is not used, because we love to eat bread with toppings of kerob (natural chocolate substitute). When mixing the dough you can add 1 tsp of ground coriander -it increases the digestibility of the bread and adds a tangy flavor.