Reprinted from The Blood Type Diet Website (

100% Rye Bread
Contributed by: RibbitAdded: Jan 11, 2010 at 04:47 PM

  • 3 cups rye flour, sifted
  • 1 Tablespoon sweetener (honey, agave, maple syrup)
  • 1 package yeast
  • 1 cup warm water
  • 2 Tablespoons ghee or oil
  • 1/2 teaspoon sea salt
  • 2 Tablespoons beer
  • 1 Tablespoon molasses
  • 1 Tablespoon caraway seeds (optional)
How to make it:
  1. Sprinkle yeast over warm water.
  2. Stir in sweetener.
  3. Let proof 15 minutes.
  4. Sift flour.
  5. Mix half the flour with the yeast/water in a large glass bowl.
  6. Add beer, ghee or oil, salt, caraway seeds and molasses.
  7. Stir well.
  8. Cover with a thin, damp towel and let rise in a warm place or in the oven (below 100 degrees).
  9. Let rise about 45 minutes to an hour, or until nearly doubled in bulk.
    My oven doesn't go that low, so I preheat it for a minute, turn it off, put the covered glass bowl in the oven, shut the door and set the timer.
  10. Remove from oven and stir in remaining flour.
  11. I do not knead mine, and it works fine.
  12. Just stir it well.
  13. Pour into a greased glass or stone baking dish or loaf pan.
  14. I used a round baking dish because I like a round loaf.
  15. If you need to heat the oven a little again, do so.
  16. Let it rise again (30-25 minutes), this time uncovered (if you cover it a second time, and it rises all the way to the cloth, it'll stick when you pull it off). Without moving the pan, turn the heat up to 375.
  17. Bake for about 40 minutes and check it.
  18. It should sound hollow when you tap it.
  19. Bake more if necessary.
  20. Baking time depends on size of loaf (depth of dish).
  21. Remove from oven and brush with ghee if desired.
  22. Ghee will soften the crust.
  23. If you want a crisp crust, just leave it alone.
  24. After I brush it with ghee, I sprinkle the top with coarse salt.
  25. Finish off the beer. ;)