Reprinted from The Blood Type Diet Website (www.dadamo.com)

100% Rye Bread
7 votes

Contributed by: RibbitAdded: Jan 11, 2010 at 04:47 PM



Best Used By Blood Types:
  • Type A (3 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type O (1 beneficials)
  • Type O Non Secretor (1 beneficials)
Category:
  • Baked Good
Ingredients:
  • 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.
    Note:
    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. ;)

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rye Flour (whole rye)1 ,2 ,3 B B B B A A N N
Caraway  N N N N N N N N
Molasses  B N N N N N N N
Yeast (Bakers)  N N N N N N N N
Sea Salt4 N N N N N N N N


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Beer5 A N N A N N A A

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil3 ,4 B B B B B B B B

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)4 N N N B N B N N

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Agave Syrup- N N N N N N N N
Honey4 N N N A N N N A
Maple Syrup- N N N A N N N A

[1] This recipe uses ingredients that contain gluten.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients rich in lignans.
[4] This recipe uses ingredients which may help limit bacterial overgrowth.
[5] This recipe uses ingredients which may have a high mold count.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Jan 11, 2010 at 11:09 PM By: Lola