Reprinted from The Blood Type Diet Website (

10 votes

Contributed by: Ali AhkamiAdded: Aug 01, 2014 at 07:35 AM


Sprout some wheat, grind it up and shape a living loaf.
  • Bake it in an oven or on a wood stove - at low temperature, and you've got live bread!

    Best Used By Blood Types:
    • Type A (0 beneficials)
    • Type A Non Secretor (0 beneficials)
    • Type AB (0 beneficials)
    • Type AB Non Secretor (0 beneficials)
    • Type B (0 beneficials)
    • Type B Non Secretor (0 beneficials)
    • Type O (0 beneficials)
    • Type O Non Secretor (0 beneficials)
    • Baked Good
    • 3 cups wheat berries
    • 3 cups water to cover
    How to make it:
    1. Beginning several days before you hope to be eating this bread, rinse the wheat berries in cool water, drain and submerge the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light and where the sun won't shine on it. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Growth depends on moisture and temperature so be patient.
    2. Grind in a food mill or in a food processor.
    3. After grinding, dump the mushed up grain onto a clean work surface. Squeeze and knead the grain for about 10 minutes, and then form up 2 small round, hearth-style loaves with your hands. Coat a cookie sheet with flax or sesame seeds to keep the loaf from sticking. An alternate way is to dip the bottom of each loaf into a bowl fill with seeds - they will stick to the dough.
    4. Always use a cookie sheet and bake at approximately 160 degrees (higher is okay up to 250 degrees, but this will kill some of the enzymes). How long to bake? Well that depends on the shape of the loaf. Thick loaves will take about an hour, smaller loaves naturally will take less time. It should be moist and chewy inside. Experiment.
    5. It's delicious!

  • 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:
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