Rye, ale and oat bread from Paul Hollywood's Bread: How to Make Great Breads into Even Greater Meals by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Kent plum and apple chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ShayLRoss on May 08, 2026

    This bread was a little tough to work with as the dough is very sticky (as rye flour needs a lot of liquid compared to other flours) and it takes time for it to smooth out. I would recommend giving it a try in the mixer until you get a handle on the liquid ratio, then go back by hand. The results taste very good, the rye and ale come through strong. It makes for a good hearty sandwich bread.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.