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A non | B non | O non | AB non


Rye Foccacia



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Contributed by: Paul Buckless blog 06/09/2004Added: Feb 27, 2008 at 08:45 AM


Description:

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’.


Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (2 beneficials)
  • Type AB (2 beneficials)
  • Type AB Non Secretor (2 beneficials)
  • Type O (1 beneficials)

Category:
  • Baked Good


Ingredients:
  • 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

How to make it:
  1. Use spelt flour on your board when kneading.
  2. Dissolve sugar in warm water and add yeast, leave in a warm place until frothy.
  3. 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.
  4. Rub dough with Olive Oil, cover and leave in a warm spot until approx. double in size.
  5. 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.
  6. 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.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

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.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rye Flour (w...1 ,2 ,3 B B B B A A N N
Olive Oil3 ,4 B B B B B B B B
Yeast (Baker... N N N N N N N N
Sea Salt4 N N N N N N N N
Spelt Flour/...1 ,2 ,3 ,4 N N N N N N N A

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.

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Sugar (Brown... N A N A N A N A

[1] This recipe uses ingredients that contain gluten.
[2] This recipe uses ingredients with a high glycemic index.
[3] This recipe uses ingredients rich in lignans.
[4] 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.


    Please Note:

    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.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Feb 27, 2008 at 10:57 AM By: Rodney

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