A non |
B non |
O non |
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|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)
- 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.
How to make it:
- 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.
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.
Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.
 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.
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 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