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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.
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
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.