Rye bread
Item 1 of 1
- Side
- 10
- 50 minutes
Kevin Mangeolles' rye bread recipe contains a somewhat surprising ingredient - crushed Weetabix! Serve up alongside a seasonal soup or enjoy on its own with some butter.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 300g of strong bread flour
- 100g of rye flour
- 10g of fresh yeast
- 9g of salt
- 250ml of water
- 2 Weetabix, crushed
SAVE RECIPE
Equipment
- Food mixer
Method
1
Preheat the oven to 180°C/gas mark 4
2
Place the flours, salt and Weetabix in a mixing bowl, add half of the water to the yeast and mix with the flour
- 300g of strong bread flour
- 100g of rye flour
- 2 Weetabix, crushed
- 9g of salt
- 125ml of water
- 10g of fresh yeast
3
Add the other half of the water until the dough is just sticking to the bowl. Mix on a medium speed for 6 minutes
4
Take the dough hook out, cover with cling film and leave to prove until it doubles in size. Take the dough out of the bowl, place onto a floured table and shape into a round loaf
5
Place onto a baking tray and keep in a warm space. Spray with water to stop the dough from drying and cracking
6
Once the dough has again doubled in size, spray with some more water and sprinkle with flour. Score the top with a sharp knife and place into the oven for approximately 30 minutes
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