Rye bread

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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
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  • 300g of strong bread flour
  • 100g of rye flour
  • 10g of fresh yeast
  • 9g of salt
  • 250ml of water
  • 2 Weetabix, crushed


  • Food mixer


Preheat the oven to 180°C/gas mark 4
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
Add the other half of the water until the dough is just sticking to the bowl. Mix on a medium speed for 6 minutes
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
Place onto a baking tray and keep in a warm space. Spray with water to stop the dough from drying and cracking
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
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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