Reprinted from The Blood Type Diet Website (

Spelt Sandwich Bread
2 votes


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

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (4 beneficials)
  • Type B (3 beneficials)
  • Type B Non Secretor (4 beneficials)
  • Type O (1 beneficials)
  • Baked Good
  • 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.

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Spelt Flour/Products1 ,2 ,3 ,4 N N N N N N N A
Yeast (Bakers)  N N N N N N N N
Sea Salt5 N N N N N N N N

BTD Variations and Substitutions Analysis:

Beverage Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rice Milk6 N N B B B B N N
Soy Milk6 B N N A A N N A
Milk (Goat)- N A B B B B A A

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Olive Oil3 ,5 B B B B B B B B

Dairy Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Ghee (Clarified Butter)5 N N N B N B N N
Butter5 A A A A 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 are high in phytates.
[5] This recipe uses ingredients which may help limit bacterial overgrowth.
[6] This recipe uses ingredients which may be genetically modified .

  • 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 09, 2007 at 02:16 PM By: Drea