|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Peter D'Adamo||Added: Oct 01, 2007 at 10:12 AM|
This is the bread recipe that I wrote about in my blog a while back. Adapted from Jim Lahey, Sullivan Street Bakery, as reported in the NY Times.
|Best Used By Blood Types:|
- Type A (3 beneficials)
- Type A Non Secretor (3 beneficials)
- Type AB (2 beneficials)
- Type AB Non Secretor (1 beneficials)
- Type B (2 beneficials)
- Type B Non Secretor (2 beneficials)
- Type O (3 beneficials)
How to make it:
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1/4 teaspoon sea salt
- Cornmeal, flax husk or wheat bran as needed.
- In a large bowl combine flour, yeast and salt.
- Add 1-5/8 cups water, and stir until blended; dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.
- Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats.
- When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K.
- Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.
- Cool on a rack.
- Yield: One 1½-pound loaf.
BTD Core Ingredients Analysis:
BTD Variations and Substitutions Analysis:
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients that contain gluten.
 This recipe uses ingredients rich in lignans.
 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.
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.
- Revised Oct 02, 2007 at 08:09 AM By: Father Tiresias
- Revised Oct 03, 2007 at 00:49 AM By: Don
- Revised Oct 05, 2007 at 08:31 AM By: Father Tiresias