I had two pieces of bread before dinner tonight. I cut the first slice and spread it with buttery spread just to see whether Sue and Ron's new bread recipe was as good as they said it was. I had no willpower. I cut a second slice.

Normally, when I fix something I think is delicious, I casually play it down. I have found that if I build my husband's expectations too high, he is disappointed. Tonight, however, as he walked into the kitchen, I said, "This is the best bread I've baked since I started the Blood Type Diet. He picked up a slice and took a bite as he reached for the next dish. His eyebrows went up, he smiled, and he reached back for a second slice.

Enough talk, you want Sue and Ron's recipe. Here it is.

Spelt/Rye Bread

1 cup warm water

2 Tbsp oil

1 Tbsp Caraway seeds

2 Tbsp Brown sugar

1 ½ tsp salt

2 cups spelt flour

1 cup rye flour

1 ½ tsp bread machine yeast.

Sue and Ron said that they made theirs in their bread machine on the sweet setting. I made mine on whole grain. Also I didn't have any caraway seeds. I sniffed around the kitchen and substituted 1 tsp of celery seed.

Long ago I blogged about making a buttery spread from ghee and light olive oil. It is in my archives and is called "Ghee that's good." It is delicious with this bread.

Sue highly suggested that I slice any leftover bread and freeze it to keep it from drying out. I did that right after dinner - partly because Sue recommended it and partly to keep away the temptation for a third slice.