Dark Rye Semi Cracker

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Recipe name

Number of servings

Serves  people

Ingredients	Calories	Carbs	Fat	Protein	Sodium	Sugar
Bob’s Red Mill – Dark Rye Flour, 1 cup (30g)	440	84	4	16	0	4
Generic – Rock Salt, 0.5 tsp	0	0	0	0	1,200	0
Generic – Baking Powder, 1 tsp	5	2	0	0	5	0
Generic – Tap Water (Correct), 4 fl oz	0	0	0	0	0	0
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Total:	445	86	4	16	1,205	4
Per Serving:	37	7	0	1	100	0

Healthy snack. Choose desired toppings. Peanutbutter Cinnamon and Honey are ideal.

Ingredients:

Bob’s Red Mill – Dark Rye Flour, 1 cup (30g)

Generic – Rock Salt, 0.5 tsp

Generic – Baking Powder, 1 tsp

Generic – Tap Water (Correct), 4 fl oz

1. Combine all dry ingredients (Dark Rye Flour, Rock salt, Baking powder) in a bowl. Add water until flour comes together to form a ball. Set aside by covering the bowl and let it rest for 10  minutes.

2. Preheat an oven to 375 degrees F (190 degrees C).

3. Flatten the dough using a rolling pin and make a desired division. (Good for 12 persons)

Prick the dough a couple of times with a fork

4. Bake for 10-12 minutes or until the edges are brown. Remove immediately, let it cool and serve.

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.