Puffed Rye

Preparation info

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By James Viles

Published 2016

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  • 200 g (7 oz) organic rye
  • 10 g (¼ oz) linseeds (flaxseeds)
  • 300 ml (10½ fl oz) grape seed oil
  • 25 thyme leaves


Cook the rye in boiling water for 22 minutes until it begins to split. Refresh in cold water and wash away any starch. Place in a dehydrator at 60°C (140°F) for 5 hours.

Heat a dry frying pan over medium heat, add the linseeds and toast for 2–3 minutes, shaking the pan regularly. Heat the grape seed oil to 190°C (374°F) and add the rye. When it has puffed up – and this will happen very quickly – remove from the oil and mix with the thyme leaves and toasted linseeds.