I remember the first time I tried this rye and cornflake bread; it turned out like a rock. I added too much flour, let it rise in a rather cold kitchen, and somehow, it seemed like all the flakes sank to the bottom. However, after repeating it a few times and learning not to rush the kneading, I started playing with the proportions, and it came out soft with a crunchy crust, just the way I like it. It’s the bread I always make when I'm out of ideas and want something different to nibble on for breakfast or alongside a good soup. Alright, let me tell you how I usually make it, without too much philosophy.
It takes about an hour and a half, including rising and baking. I usually prepare enough for about 6 decent slices, enough to satisfy two or three hungry people, or whoever is at the table. It's the kind of bread that doesn’t challenge you, as long as you don’t dive into the flour bag with your eyes closed. It’s not overly complicated, but you can’t rush it if you want it to be fluffy, trust me.
What made me repeat it so many times? Because it’s somehow between classic and unique. It has a rustic feel from the rye, but also crunchiness from the cornflakes. Plus, seriously, I don’t know what to do with leftover flakes that nobody eats in the morning, but here I toss them in without a second thought, and they actually work well. It’s quite filling too; it keeps hunger at bay for a while. And what I really like is that you don’t need any fancy tools or sophisticated techniques. It works in that old loaf pan if you don’t have anything else.
Ingredients (including what I’ve tested that works):
- 1/2 cube of fresh yeast (that’s about 25 grams; if you only have dry yeast, see tips below)
- 1 teaspoon of sugar (helps activate the yeast, doesn’t make the bread sweet, don’t worry)
- 100 grams of cornflakes (plain ones, not sugary)
- 100 grams of rye flakes (the flat ones)
- 300 ml of lukewarm water (not hot, so you don’t scald the yeast, ideally around 35°C, but who has a thermometer at home)
- salt, about a teaspoon or to taste (I add more, I like it saltier, but it’s a matter of taste)
- 400 grams of white flour (I use type 650; if you use type 000, it’ll be even fluffier, but keep in mind it might require different amounts)
- 3 tablespoons of oil (can be sunflower, olive, whatever you have on hand; it gives elasticity and a bit of a shiny crust)
- coarse salt for sprinkling on top, optional (but I never skip this step, it really makes a difference)
- a few more rye and cornflakes for sprinkling at the end
And now, how I make it, step by step, including the usual swearing when I drop something on the floor.
1. In a large bowl, I put half a cube of yeast and crumble it with sugar and a teaspoon of salt (this salt thing has sparked some discussions, but my yeast doesn’t die from a teaspoon, so I suggest not skipping it – it helps with the flavor). I mash everything with a wooden spoon until it forms a paste.
2. I pour the lukewarm water over the mixture and stir well until everything dissolves, or as much as possible. I don’t make foam like for sweet bread, just dissolve.
3. I add the rye flakes and the cornflakes. Tip: I break the cornflakes a bit by hand beforehand; otherwise, they remain big pieces in the dough, and the bread tears oddly when you cut it. Then, I gradually add the flour. I never throw it all in at once – depending on the flour used, it may require more or less.
4. I start mixing with the spoon at first, then when it gets too hard, I knead with my hands (I don’t fuss; I do it right on the table). After about two minutes of kneading, when it seems to come together, I pour in the oil and knead for another 5 minutes until it no longer sticks to my hands and is elastic but still soft, not like playdough.
5. I cover the bowl with a clean towel (or cling film if I’m feeling fancy) to let it rise in a warm place for about 45-50 minutes, until it doubles in size. If it’s too cold in the kitchen, I place the bowl near the radiator or in the warm oven, but turned off.
6. In the meantime, I grease the pan (I use a loaf pan, but any smaller baking dish works) with a bit of oil to prevent sticking.
7. I turn the dough out onto a floured surface, roll it a couple of times, and place it in the pan. I brush a thin layer of oil on top with a pastry brush (or with my hand if I can’t find the brush, because I always misplace it).
8. I sprinkle rye flakes, maybe a bit of cornflakes and coarse salt. I don’t skimp on this part because during baking, the flakes become crunchy, and the salt stays on the crust.
9. I let the bread rise in the pan for another 20 minutes, no more; otherwise, it deflates after baking. In the meantime, I preheat the oven to 200 degrees (electric, no fan for me, but see how it works for you).
10. I put the pan in the oven and check on it every 40 minutes. It’s done when it has a nice golden color and sounds hollow when I tap the bottom (I know, it sounds funny, but it really works).
11. I take the bread out of the pan immediately and let it cool on a rack (or on a wooden board if I don’t have a free rack). I don’t cut it while it’s hot, no matter how tempting it is, or I mess it up and the knife sticks. It’s good when it’s warm, but I wait a little longer.
TIPS, VARIATIONS, AND SERVING IDEAS
USEFUL TIPS
- The cornflakes should be plain, not sweet or glazed. I once tried with leftover sugary kids' cornflakes, and it tasted weird.
- If you add too much flour, the bread will be dense and hard to chew. Stop when the dough no longer sticks, but remains elastic.
- Rising is key; don’t skip it. If it’s too warm in the room, shorten the time; if it’s cold, extend it.
- You can also make the dough with a mixer with a hook if you don’t feel like kneading by hand, but honestly, it’s not that much work.
- For a crunchier crust, I spray a little water on the oven walls in the first few minutes of baking (with a spray or by tossing 2-3 ice cubes in the oven).
SUBSTITUTIONS
- If you don’t have fresh yeast, use a packet of dry yeast (7 grams). Mix it directly with the flour; there’s no need to dissolve it first.
- You can replace the rye flakes with oats; they turn out just as good, maybe even softer inside.
- For a nearly diet-friendly version, use 50% whole wheat flour and the rest white. Be careful, it will require more water, and it won’t be as fluffy, but it has a heartier taste.
- Gluten-free? Use a special gluten-free flour mix from the store, but keep in mind that rising is a different story and requires more patience.
- Cornflakes can be replaced with other crunchy cereals, although the texture might change a bit.
VARIATIONS
- Add some seeds to the dough – sunflower, pumpkin, sesame, whatever you have in your pantry.
- For a more interesting flavor, add a teaspoon of caraway or coriander seeds. Not everyone likes it, but I say you should at least try it once.
- If you want a sweeter bread, you can increase the sugar to two tablespoons, but I’ve never felt the need.
- A quick breakfast option: cut thick slices and lightly toast them in a pan with a bit of butter.
SERVING
- It goes very well with rich butter and a little honey or even with a tangy jam.
- It’s excellent alongside cream soups, stews, or salads with cheese.
- If you have leftovers from the day before, it makes great hot sandwiches, especially with a fried egg or avocado.
- I haven’t tried it with yogurt, but I’ve heard it’s wonderful that way, with some thick slices of radish or cucumber.
FREQUENTLY ASKED QUESTIONS
1. Can I use only rye flour instead of white?
Answer: Honestly, I don’t recommend it. Using only rye makes the dough very heavy, rises poorly, and the bread is much denser, almost like a brick. Maximum 50-60% rye, the rest white, to keep it fluffy and airy.
2. How do I know if the dough has risen enough?
Answer: The trick I always use – if I press with my finger and the dough slowly springs back, not abruptly, then it’s good to go in the oven. If the indentation stays, you’ve let it go too long, but it can still be saved during baking.
3. What do I do if I don’t have time to knead too much?
Answer: Kneading helps with elasticity and the final texture. If you really don’t feel like it, you can let the dough rise longer, about an hour and a half, and fold it twice at 30 minutes. It won’t turn out the same, but it’s acceptable.
4. Why do the cornflakes come off the top after baking?
Answer: It happens sometimes, especially if you don’t press them lightly into the dough or if you add them too late. I sprinkle them right after I brush the dough with oil so they stick better.
5. Can I freeze this bread?
Answer: Yes, it freezes well without problems. I slice it, place the slices between sheets of paper, and put them in a bag, taking out as much as I need. It reheats nicely in a toaster or a few minutes in the oven.
NUTRITIONAL VALUES (APPROXIMATE)
For a medium slice (from about 12 pieces in a loaf), you get around 140 calories, with about 5-6g of protein, 25g of carbohydrates, around 2g of fiber (from rye and flakes), and about 3-4g of fat, depending on how much oil you actually use. It has very little sugar, just enough to help the yeast. What I like is that, unlike plain white bread, it fills you up faster, and you don’t find yourself hungry two hours later. If you want to cut down on calories, reduce the oil a bit or sprinkle fewer flakes on top. It’s also suitable for kids, as long as you don’t overdo it with the coarse salt.
HOW TO STORE AND REHEAT
This bread keeps well at room temperature for two to three days if you wrap it in a clean towel or put it in a paper bag. If you leave it exposed, especially in summer, it dries out quite quickly due to the flakes. For a crunchy crust, heat the slices for 2-3 minutes in the oven at 150°C or directly in the toaster. If you have any left after three days, cut it into cubes and make croutons for soup, don’t throw it away. I don’t recommend putting it in the fridge, as it hardens quickly and loses its charm. Frozen, you can take it directly to the oven, and it revives like fresh.
That’s it; this is how it turns out for me, and I don’t complicate myself with decorations or fancy things. It’s the kind of bread I would always return to, even if I messed it up at first.
It takes about an hour and a half, including rising and baking. I usually prepare enough for about 6 decent slices, enough to satisfy two or three hungry people, or whoever is at the table. It's the kind of bread that doesn’t challenge you, as long as you don’t dive into the flour bag with your eyes closed. It’s not overly complicated, but you can’t rush it if you want it to be fluffy, trust me.
What made me repeat it so many times? Because it’s somehow between classic and unique. It has a rustic feel from the rye, but also crunchiness from the cornflakes. Plus, seriously, I don’t know what to do with leftover flakes that nobody eats in the morning, but here I toss them in without a second thought, and they actually work well. It’s quite filling too; it keeps hunger at bay for a while. And what I really like is that you don’t need any fancy tools or sophisticated techniques. It works in that old loaf pan if you don’t have anything else.
Ingredients (including what I’ve tested that works):
- 1/2 cube of fresh yeast (that’s about 25 grams; if you only have dry yeast, see tips below)
- 1 teaspoon of sugar (helps activate the yeast, doesn’t make the bread sweet, don’t worry)
- 100 grams of cornflakes (plain ones, not sugary)
- 100 grams of rye flakes (the flat ones)
- 300 ml of lukewarm water (not hot, so you don’t scald the yeast, ideally around 35°C, but who has a thermometer at home)
- salt, about a teaspoon or to taste (I add more, I like it saltier, but it’s a matter of taste)
- 400 grams of white flour (I use type 650; if you use type 000, it’ll be even fluffier, but keep in mind it might require different amounts)
- 3 tablespoons of oil (can be sunflower, olive, whatever you have on hand; it gives elasticity and a bit of a shiny crust)
- coarse salt for sprinkling on top, optional (but I never skip this step, it really makes a difference)
- a few more rye and cornflakes for sprinkling at the end
And now, how I make it, step by step, including the usual swearing when I drop something on the floor.
1. In a large bowl, I put half a cube of yeast and crumble it with sugar and a teaspoon of salt (this salt thing has sparked some discussions, but my yeast doesn’t die from a teaspoon, so I suggest not skipping it – it helps with the flavor). I mash everything with a wooden spoon until it forms a paste.
2. I pour the lukewarm water over the mixture and stir well until everything dissolves, or as much as possible. I don’t make foam like for sweet bread, just dissolve.
3. I add the rye flakes and the cornflakes. Tip: I break the cornflakes a bit by hand beforehand; otherwise, they remain big pieces in the dough, and the bread tears oddly when you cut it. Then, I gradually add the flour. I never throw it all in at once – depending on the flour used, it may require more or less.
4. I start mixing with the spoon at first, then when it gets too hard, I knead with my hands (I don’t fuss; I do it right on the table). After about two minutes of kneading, when it seems to come together, I pour in the oil and knead for another 5 minutes until it no longer sticks to my hands and is elastic but still soft, not like playdough.
5. I cover the bowl with a clean towel (or cling film if I’m feeling fancy) to let it rise in a warm place for about 45-50 minutes, until it doubles in size. If it’s too cold in the kitchen, I place the bowl near the radiator or in the warm oven, but turned off.
6. In the meantime, I grease the pan (I use a loaf pan, but any smaller baking dish works) with a bit of oil to prevent sticking.
7. I turn the dough out onto a floured surface, roll it a couple of times, and place it in the pan. I brush a thin layer of oil on top with a pastry brush (or with my hand if I can’t find the brush, because I always misplace it).
8. I sprinkle rye flakes, maybe a bit of cornflakes and coarse salt. I don’t skimp on this part because during baking, the flakes become crunchy, and the salt stays on the crust.
9. I let the bread rise in the pan for another 20 minutes, no more; otherwise, it deflates after baking. In the meantime, I preheat the oven to 200 degrees (electric, no fan for me, but see how it works for you).
10. I put the pan in the oven and check on it every 40 minutes. It’s done when it has a nice golden color and sounds hollow when I tap the bottom (I know, it sounds funny, but it really works).
11. I take the bread out of the pan immediately and let it cool on a rack (or on a wooden board if I don’t have a free rack). I don’t cut it while it’s hot, no matter how tempting it is, or I mess it up and the knife sticks. It’s good when it’s warm, but I wait a little longer.
TIPS, VARIATIONS, AND SERVING IDEAS
USEFUL TIPS
- The cornflakes should be plain, not sweet or glazed. I once tried with leftover sugary kids' cornflakes, and it tasted weird.
- If you add too much flour, the bread will be dense and hard to chew. Stop when the dough no longer sticks, but remains elastic.
- Rising is key; don’t skip it. If it’s too warm in the room, shorten the time; if it’s cold, extend it.
- You can also make the dough with a mixer with a hook if you don’t feel like kneading by hand, but honestly, it’s not that much work.
- For a crunchier crust, I spray a little water on the oven walls in the first few minutes of baking (with a spray or by tossing 2-3 ice cubes in the oven).
SUBSTITUTIONS
- If you don’t have fresh yeast, use a packet of dry yeast (7 grams). Mix it directly with the flour; there’s no need to dissolve it first.
- You can replace the rye flakes with oats; they turn out just as good, maybe even softer inside.
- For a nearly diet-friendly version, use 50% whole wheat flour and the rest white. Be careful, it will require more water, and it won’t be as fluffy, but it has a heartier taste.
- Gluten-free? Use a special gluten-free flour mix from the store, but keep in mind that rising is a different story and requires more patience.
- Cornflakes can be replaced with other crunchy cereals, although the texture might change a bit.
VARIATIONS
- Add some seeds to the dough – sunflower, pumpkin, sesame, whatever you have in your pantry.
- For a more interesting flavor, add a teaspoon of caraway or coriander seeds. Not everyone likes it, but I say you should at least try it once.
- If you want a sweeter bread, you can increase the sugar to two tablespoons, but I’ve never felt the need.
- A quick breakfast option: cut thick slices and lightly toast them in a pan with a bit of butter.
SERVING
- It goes very well with rich butter and a little honey or even with a tangy jam.
- It’s excellent alongside cream soups, stews, or salads with cheese.
- If you have leftovers from the day before, it makes great hot sandwiches, especially with a fried egg or avocado.
- I haven’t tried it with yogurt, but I’ve heard it’s wonderful that way, with some thick slices of radish or cucumber.
FREQUENTLY ASKED QUESTIONS
1. Can I use only rye flour instead of white?
Answer: Honestly, I don’t recommend it. Using only rye makes the dough very heavy, rises poorly, and the bread is much denser, almost like a brick. Maximum 50-60% rye, the rest white, to keep it fluffy and airy.
2. How do I know if the dough has risen enough?
Answer: The trick I always use – if I press with my finger and the dough slowly springs back, not abruptly, then it’s good to go in the oven. If the indentation stays, you’ve let it go too long, but it can still be saved during baking.
3. What do I do if I don’t have time to knead too much?
Answer: Kneading helps with elasticity and the final texture. If you really don’t feel like it, you can let the dough rise longer, about an hour and a half, and fold it twice at 30 minutes. It won’t turn out the same, but it’s acceptable.
4. Why do the cornflakes come off the top after baking?
Answer: It happens sometimes, especially if you don’t press them lightly into the dough or if you add them too late. I sprinkle them right after I brush the dough with oil so they stick better.
5. Can I freeze this bread?
Answer: Yes, it freezes well without problems. I slice it, place the slices between sheets of paper, and put them in a bag, taking out as much as I need. It reheats nicely in a toaster or a few minutes in the oven.
NUTRITIONAL VALUES (APPROXIMATE)
For a medium slice (from about 12 pieces in a loaf), you get around 140 calories, with about 5-6g of protein, 25g of carbohydrates, around 2g of fiber (from rye and flakes), and about 3-4g of fat, depending on how much oil you actually use. It has very little sugar, just enough to help the yeast. What I like is that, unlike plain white bread, it fills you up faster, and you don’t find yourself hungry two hours later. If you want to cut down on calories, reduce the oil a bit or sprinkle fewer flakes on top. It’s also suitable for kids, as long as you don’t overdo it with the coarse salt.
HOW TO STORE AND REHEAT
This bread keeps well at room temperature for two to three days if you wrap it in a clean towel or put it in a paper bag. If you leave it exposed, especially in summer, it dries out quite quickly due to the flakes. For a crunchy crust, heat the slices for 2-3 minutes in the oven at 150°C or directly in the toaster. If you have any left after three days, cut it into cubes and make croutons for soup, don’t throw it away. I don’t recommend putting it in the fridge, as it hardens quickly and loses its charm. Frozen, you can take it directly to the oven, and it revives like fresh.
That’s it; this is how it turns out for me, and I don’t complicate myself with decorations or fancy things. It’s the kind of bread I would always return to, even if I messed it up at first.