Blood Type Diet Recipe
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This is a traditional bread from Israel. In the hot dry climate of that region the recipe consisted solely of ground sprouts mixed with water. This dough was then unbaked in the open air. Our version has buckwheat flour to help it and make it slice more easily. The addition of buckwheat also means the bread has a complete protein balance in itself. we also recommend oven baking. This is simple, sweet, and delicious bread.
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (0 beneficials)
- Type O (1 beneficials)
- 3 cups of sprouted wheat
- 1 cup of buckwheat flour
How to make it:
- You sprout the wheat to same length as wheat is best.
- Mince, grind or chop the sprouts finely and mix with the buckwheat flour.
- Knead for 5-10 minutes into a stick dough, adding water only if necessary.
- Either form into round loaves or press into an oiled bread tin.
- Bake at 175*C (350*F) for 1-1/2 hours.
Blood Type Diet Analysis:
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 with a high glycemic index.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
There are several cookbooks based on the Blood Type Diet that are available in print:
- Revised Oct 03, 2007 at 09:06 PM By: Don