Reprinted from The Blood Type Diet Website (

Rye Bread


Easy to make alternative to wheat bread; time consuming but very tasty.

  • 1 kilogram rye flour
  • 20 grams fresh yeast
  • 800 milliliters tepid water
  • 20 grams sea salt
How to make it:
  1. Dissolve the yeast in a little of the tepid water.
  2. Mix the salt with the rye flour, then make a well and mix in the dissolved yeast.
  3. Make a well in the rye flour and add the dissolved yeast and the remainder of the tepid water into this.
  4. Knead together for about 20 minutes until smooth then leave to rise for 2 hours in a warm place.
  5. Knead the dough lightly then make a round loaf and leave it to rise with the folded side rather than the smooth side facing up.
  6. After 30 minutes flatten the dough once more then turn it and leave it to rise for a further 30 minutes.
  7. Preheat the oven to 200 degrees C.
  8. Place a small container of water in the bottom of your oven and bake the loaf for 25 minutes.
  9. Turn the oven down to 180 degrees C and bake for 10 more minutes.
  10. When ready the bread will make a dry hollow sound as you tap it with your knuckles.
  11. Leave to cool on a wire rack.