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

Bread Machine Spelt Bread (honey, compliant milk)
5 votes

Contributed by: SymbiAdded: Sep 24, 2010 at 10:19 PM


Description:

A soft, light bread that will rise above expectations! Lovely toasted, my favorite spelt bread recipe so far. Makes 1-1/2 lb loaf (750g) serves 12.

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (2 beneficials)
  • Type O (1 beneficials)
Category:
  • Baked Good
Ingredients:
  • 1 cup compliant milk (Almond, Soy, Rice) - at room temperature
  • 1 egg beaten
  • 1-1/2 teaspoons light olive oil
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon lecithin (or Homemade Bread Improver [1 cup lecithin granules, 1 Tablespoon vitamin c powder, 1 Tablespoon ginger - helps it rise and strengthens gluten]
  • 2 cups white spelt flour
  • 1 cup wholemeal spelt flour (or adjust ratio brown / white to your taste - this makes a nice light and tasty loaf)
  • 1-1/2 teaspoons sea salt (crucial, inhibits yeast rising too much)
  • 2 teaspoons active dry yeast
  • 1 chop stick (to help mix - so much for labor-saving devices!) - Optional
  • olive oil spray - optional
How to make it:
  1. Spray olive oil spray onto kneading blade before placing in baking pan - to prevent it getting stuck in bread after cooking.
  2. Beat egg separately in bowl.
  3. Add first five ingredients in order above, (all liquid ingredients and lecithin) into bread maker.
  4. Stir gently with one chop stick until mixed and honey is dissolved.
  5. Add flours and salt mounding in the middle.
  6. Make a little pocket in the center to place the yeast in (so it doesn't mix with everything else too early). Add yeast.
  7. Turn on bread machine to Basic / White bread setting.
  8. It's okay to have the lid open for a few minutes at this stage. Using your handy dandy chop stick, gently mix around the outside to bring the flour into the liquid mixture (to prevent dry or unmixed parts around the outside of the loaf).
  9. Check that the mixture is not too dry or too wet, should be a sticky dough that just sticks to your chopstick and to the sides a little as it kneads.
  10. Adjustments may be necessary (add more liquid or flour and help it mix. Can even restart if necessary). [Adapted and happily tested many times :-) Yum from http://allrecipes.com/Recipe/Bread-Machine-Spelt-Bread/Detail.aspx]

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Egg (chicken)1 N N N B N N N N
Lecithin  N N N N N N N N
Spelt Flour/Products2 ,3 ,4 ,5 N N N N N N N A
Honey1 N N N A N N N A
Olive Oil1 ,4 B B B B B B B B
Yeast (Bakers)  N N N N N N N N
Sea Salt1 N N N N N N N N


BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Milk2 N N B B B B N N
Soy Milk2 B N N A A N N A
Almond Milk1 ,2 N N N N N N N A

[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which are known to be common allergens.
[3] This recipe uses ingredients with a high glycemic index.
[4] This recipe uses ingredients rich in lignans.
[5] This recipe uses ingredients which are high in phytates.

  • This recipe is gluten free.
  • 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 Sep 27, 2010 at 06:37 PM By: Joe