Reprinted from The Blood Type Diet Website (

100% Rye Bread (2)
Contributed by: Paul Buckless blog 02/06/2004Added: Feb 15, 2008 at 03:37 PM

  • 4 cups Rye Flour [try to get medium or light flour]
  • 4 Tablespoons Gluten
  • 2 Tablespoons Brown Sugar [or BTD compliant substitute]
  • 3 Tablespoons Extra light Olive Oil
  • 1 teaspoon Sea salt
  • 3 teaspoon yeast
  • 1-1/4 to 2 cups of water
How to make it:
  1. The amount of water required will vary depending on the type and grade of Rye flour you use or can get locally. You will have to experiment.
  2. We actually prepare the dough in our bread making machine on the normal dough setting, then remove and knead again adding more flour if required.
  3. Then follow normal bread making practice with shaping, raising etc. before baking.
  4. The above quantity makes a loaf in a bread tin 24cm [9.5] x 11cm [4] wide x 10cm [3.5] deep.
  5. Pre-heat the oven to 210o C , turn down to 190o C and bake for 45 minutes.