by Jennifer Ah-Kin on the Love Food website
Maslin is a mixed crop of wheat and rye. It’s little grown today, but used to be the staple crop of large numbers of peasant farmers a few hundred years ago. Using wholemeal wheat and dark (wholemeal) rye, maslin bread is a high-fibre, wholesome alternative to the classic white loaf. For more on its history, see ‘The history of maslin, the original rustic bread‘ Note: this recipe takes longer to cook than normal tin loaves due to its high water content.
At a glance
- Preparation time 120 mins
- Cooking time 40 mins
- Serves 4 people
- 200 g (7.1oz)wholemeal wheat flour
- 100 g (3.5oz) dark rye flour
- 3 g (0.1oz) dried active yeast
- 5 g (0.2oz) salt
- 260 g (9.2oz) warm water
- Sift the flours over a large bowl to separate out the bran from the finer white flour.
- In a smaller bowl, mix the bran with 130g of warm water. This hydrates the bran so it does not draw water out of the dough when mixed back in.
- Add the yeast and salt to the white flour and stir in.
- Add the hydrated bran back to the white flour, along with the remaining 130g of water. Mix well (no kneading), then leave to stand for 5-10 minutes.
- Prepare a small loaf tin (15 x 9 x 7 cm) by lightly oiling the inside surface. Scrape the wet dough into the loaf tin and level the surface with a spatula.
- Leave to rise for 1.5 to 3 hours, depending on room temperature. The dough is ready when it has expanded to the top of the loaf tin. NOTE: Start to preheat oven to Gas Mark 9 / 250°C when the dough has risen half-way from where it started.
- Bake at Gas Mark 9 / 250°C for 10 minutes, then turn down to Gas Mark 7 / 220°C for 25-35 more minutes. The loaf is ready when the top is mid-brown, and it sounds light and hollow when tapped on the base. Remove from tin and cool on a wire rack.