A non |
B non |
O non |
Millet and Oat Bread
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|Contributed by: NassMum||Added: May 29, 2009 at 07:02 PM|
This is enough to make two loaves and freeze one for later. Although it didn't last long in our house!
Best Used By Blood Types:
- Type B (3 beneficials)
- Type B Non Secretor (2 beneficials)
- Type O (0 beneficials)
- 1†cup brown rice flour
- 1†cup oat bran†
- 1†cup millet flour
- 1/2†cup sweet rice flour (or sticky rice flour)
- 1/2†cup millet seeds
- 1†Tablespoon xantham gum
- 3 eggs
- 1†teaspoons vinegar (BTD compliant version)
- 1 sachet yeast
- 1†teaspoon granulated sugar†(for proofing yeast)
- 1†Tablespoon molasses
- 3†Tablespoons brown sugar
- 1 1/2†teaspoons salt
- 4†Tablespoons butter, melted
- 1/4†cup lukewarm water†
- 1†cup lukewarm water
How to make it:
- Make sure all dry ingredients and the eggs are at room temperature.
- Grease the bottom of a 10 inch loaf pan or two 8 inch pans.
- Heat the oven to 200 degrees and then turn off.
- In the bowl of your stand mixer, sift together the dry ingredients.
- In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
- Heat your water for proofing the yeast.
- In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar.
- Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes.
- It should be foamy and active! If not, start over with another packet of yeast.
- Once yeast is ready, add the egg mixture to the dry ingredients.
- Then add the yeast mixture.
- Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
- Beat dough on high for about 15 minutes in mixer.
- If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
- Put the dough in prepared pans and place in oven to rise for about 1 - 1 1/2 hours.
- Put plastic wrap or a towel over the pan.
- Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
 This recipe uses ingredients which may help limit bacterial overgrowth.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients that contain gluten.
 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.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few 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.
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- Revised May 29, 2009 at 07:22 PM By: Lola