Dark Rye Bread Recipe

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Bob’s Red Mill – Dark Rye Flour, 2 1/2 cup (30g)	1,100	210	10	40	0	10
Whole Foods – Nutritional Yeast, 1.5 g (2 heaping tbsp)	6	1	0	1	1	0
Generic – Rock Salt, 1 tsp	0	0	0	0	2,400	0
Water – Warm Water, 1 cup	0	0	0	0	0	0

Total:	1,106	211	10	41	2,401	10
Per Serving:	48	9	0	2	104	0

Can serve 23

Combining the Cohen diet and the blood type diet is not that complicated once you get the hang of it. Same through with this yum-yum recipe by a site called Virtous Bread.

You will need four (4) ingredients (yeahp, just 4 ingredients). 1. rye flour 300 grams (I used dark though) 2. warm water 250 grams 3. salt 6 grams or 1 tsp 4. dry yeast (or 1.5 g instant yeast or 6 grams fresh yeast).

1. You will need to put a well on the flour that will be placed in a bowl. Add yeast, half of the warm water and wait for 15 minutes.

2. After 15 minutes, you are now ready to add the rest of the warm water, salt and mix them all together. A wooden spoon is much more advisable to use. Adjust the water until you get the soft, sticky dough.

3. With wet hands, mould the bread in a desired shape, preferably into brick. Place in a baking tin.

4. Cover with a damp cloth or towel. Let it rest for 2 hours.

5. Finishing touches: dust with flour

6. Bake in a preheated oven with 200 degrees C. Wait for 45 minutes.

7. After 45 minutes. Turn off the stove but leave the bread inside for 5 minutes to add crunchiness to the texture.