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

White Spelt Bread ('Breadman Plus')
1 vote

Contributed by: ThelmaFrom the Recipe Archives


Description:

This recipe is meant to be for the 'Breadman Plus', so if you are using another machine you might have to make adjustments. Hope it turns out as well as mine does.

Best Used By Blood Types:
  • Type A (0 beneficials)
  • Type A Non Secretor (0 beneficials)
  • Type AB (1 beneficials)
  • Type B (1 beneficials)
  • Type B Non Secretor (0 beneficials)
  • Type O (0 beneficials)
Category:
  • Baked Good
Ingredients:
  • 1 cup WARM 100% pure organic unsweetened apple juice
  • 1-1/2 Tablespoon honey
  • 1-1/2 teaspoon lecithin granules
  • 2 Tablespoons organic grapeseed oil [not in Typebase]
  • 3/4 teaspoon sea salt
  • 3 cups white spelt flour (I use 'white vita spelt')
  • 2 teaspoons Fleischmann's Breadmaker Yeast from the jar
How to make it:
  1. Warm the Apple juice, (not too hot now, just warm!).
  2. Add the honey, lecithin, grapeseed oil and salt stir till mixed.
  3. Pour this into the breadpan, carefully.
  4. Measure out 3 cups white spelt flour (I don't sift, but do handle it lightly to not pack into the cup then I take a knife and level off).
  5. Add this to the breadpan, do not stir.
  6. Make a small well in the top of the flour and put into it the 2 teaspoons of yeast.
  7. Close lid and set on 1 pound loaf, # 1 cycle, light crust.
  8. Remove as soon as the time is up, and cool on wire rack.
    Comments:
    Some say wait 10 minutes before starting machine. I don't wait that long. This cycle bakes the bread for 30 minutes after kneading and the rising time is finished. I found out that it only takes 27 minutes in my machine for the bread to be what I like. So I shut it off 3 minutes before the machine would normally shut off. For other machines it might take longer. I think the Spelt flour makes the difference in the time. I know that if I left mine in the full 3o minutes it would be too brown and crusty. This bread makes good toast too. This recipe might work with the olive oil. For results that I have, do not substitute the ingredients please. I also might mention that I do keep my lecithin in the fridge. Might not have to, but I do to be on the safe side. Leftover apple juice is refrigerated, too. Happy Baking!

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Honey1 N N N A N N N A
Spelt (whole)2 ,3 ,4 ,5 N N B N B N N A
Lecithin  N N N N N N N N
Apple/Apple Juice/Cider1 ,2 ,4 N N N N N N N A
Sea Salt1 N N N N N N N N
[1] This recipe uses ingredients which may help limit bacterial overgrowth.
[2] This recipe uses ingredients which may be high in pesticides.
[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 low in common allergens.
  • 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 Oct 06, 2007 at 08:09 PM By: Lola