Reprinted from The Blood Type Diet Website (

100% Rye Bread
15 votes


Here's a rye bread that tastes like deli rye.

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (1 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type O (0 beneficials)
  • Type O Non Secretor (0 beneficials)
  • Baked Good
  • 2 cups water
  • 1 Tablespoon yeast
  • 2 Tablespoons molasses
  • 1 egg
  • 7 1/2 cups rye flour
  • 1 Tablespoon sea salt
  • 1/4 teaspoon onion powder (or more to taste)
  • 1/2 teaspoon ground mustard
How to make it:
  1. Mix all ingredients well.
  2. It will feel like a very thick batter and will not be like a wheat bread.
  3. Cover loosely with buttered plastic wrap and let rise in a warm place until doubled.
  4. Punch down.
  5. Let rise again for best results.
  6. Put 1/2 of batter in each of 2 greased bread pans and pat flat with floured hands (or buttered).
  7. Cover with buttered plastic wrap and rise in a warm place until almost doubled in size.
  8. Slit top right down the middle with a very sharp knife. Bake in 350 degree oven 30-45 minutes.
  9. This was nothing like baking a wheat bread. The first rise took over an hour. The second about 50 minutes and the third still took 40 minutes.
  10. The end result is fantastic!

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
Egg (chicken)4 N N N B N N N N
Molasses  B N N N N N N N
Yeast (Bakers)  N N N N N N N N
Mustard, Dry  N N N N N N N N
Sea Salt4 N N N N N N N N
[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.

  • 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 05, 2007 at 10:59 AM By: Rodney