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