Reprinted from The Blood Type Diet Website (

Spelt Sandwich Bread


A soft bread for sandwiches. My whole family like this bread.

  • 1 cup soy milk [or BTD compliant milk]
  • 2 Tablespoons unsalted butter or oil [or ghee]
  • 3 Tablespoons honey [or BTD compliant sweetener]
  • 4 teaspoons yeast
  • 15 ounces spelt flour (about 3/4 white spelt and 1/4 whole-grain spelt flour) plus more as needed
  • 2 teaspoons sea salt
How to make it:
  1. Put milk and butter (or oil) in a glass measuring cup and microwave until hot and butter starts to melt.
  2. Stir in the sweetener, pour into mixer bowl, and set aside to cool to room temperature.
  3. Add the yeast and let proof 5 to 10 minutes.
  4. Add flour to the liquid, first 2 cups and then 1/2 cup at a time.
  5. Mix with a dough hook for 10 minutes on medium-low speed. The dough should come together in a mass and clean the bowl. It should not stick to your finger when pressed. If needed, add more flour (either white or whole grain) 1/4 cup at a time.
  6. Cover the bowl with a plate or plastic wrap and let the dough rise 1-1/2 hours. The dough should double to almost triple in size.
  7. Scrape out the dough onto a floured surface.
  8. Knead well.
  9. Shape into an 8-inch square, roll up and put into a buttered loaf pan lined with a piece of parchment paper.
  10. Put the loaf pan inside a plastic bag, twisting up the end to seal, and let rise 30 to 40 minutes.
  11. Preheat oven to 375 degrees.
  12. Once the dough has almost doubled in size, bake for about 25 to 30 minutes.
  13. An instant-read thermometer should register about 200 degrees.
  14. Remove from pan, remove parchment, and let cool on a wire rack.