Legionnaire bread

    3 hours 55 min

    This recipe makes a really flavourful brown loaf with a crispy crust. The mixture of flours complement each other giving an ‘airy’ texture and full flavour. I have called it ‘Legionnaire bread‘ as the Roman Legions baked with spelt flour. I very much like this bread.

    Hampshire, England, UK
    6 people made this

    Makes: 1 loaf

    • 300ml water
    • 250g strong white bread flour
    • 50g wholegrain rye flour
    • 200g white spelt flour
    • 1 sachet active dried baking yeast
    • 1 teaspoon salt
    • 1 tablespoon caster sugar
    • 25g margarine

    Prep:10min  ›  Cook:3hr45min  ›  Ready in:3hr55min 

    1. Put water in the bread machine baking vessel. Whisk together the flours then add yeast, salt and sugar and place in the baking vessel. Add the margarine.
    2. Switch on the bread making machine and let it do its work. I help it with the primary mixing using a wooden or plastic spoon.
    3. If the dough is too dry, add a little more water, or if too wet ‘dust’ in a little more white flour until it is just right. I really like this bread, it tastes great!

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    Reviews in English (3)


    Made it healthier. I used strong wholemeal bread flour instead of white bread flour and baked the bread by hand. I kneaded for a few (10-ish) minutes, allowed to rise until double, which only took about 20 minutes, plopped it into a loaf tin, and let it rise for a further 15 minutes while preheating the oven. I baked it at 175 for around 30 minutes. Also, I didn't use all the water, and I subbed honey for the sugar, mixed it into the water, which I mixed, slowly, into the dry ingredients, by hand.  -  14 Mar 2011


    Absolutely amazing bread. Soft, flavourful, chewy and delicious. Make this bread right now. Seriously, go do it. Stop reading and bake some Legionnaire bread.  -  14 Mar 2011


    What a really excellent loaf, those lucky Legionnaires  -  20 Nov 2010