|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Contributed by: Paul Buckless blog 06/09/2004||Added: Feb 27, 2008 at 08:45 AM|
Sue baked our first attempt at Rye Foccacia yesterday. It was by quantity a 1/3rd Spelt flour and 2/3rd light Rye. It made a really nice bread but wasn’t the light texture of a normal foccacia although the crust was excellent. Possibly worth trying with a 50/50 flour mix or if you can eat Spelt 100% certainly works. Lightly toasted on a grill and drizzled with more E V Olive oil its a ‘bloody beauty’.
How to make it:
- 1-1/2 cups warm water [45°C 110°F]
- 2 Tablespoons of sugar [or substitute for BT]
- 2-1/2 teaspoons of yeast
- 2-1/4 cups of Rye flour
- 1 cup spelt flour
- 2 teaspoons sea salt
- 2 tablespoons extra virgin olive oil
- Use spelt flour on your board when kneading.
- Dissolve sugar in warm water and add yeast, leave in a warm place until frothy.
- Mix all ingredients in a bowl and knead, knead and more knead, adding more flour if required until you get a nice soft texture. 15 minutes of good aerobic exercise.
- Rub dough with Olive Oil, cover and leave in a warm spot until approx. double in size.
- Beat the crap out of it to wind it and knock all the air out. Knead again, shape or divide into a size that suits you and your baking trays.
- Press fingers into surface of bread so it looks like a bad case of cellulite, cover and rest for 20 minutes [that’s the dough not you], brush with a virgin [oil], herbs of choice and bake 25 – 30 minutes at 190°C.