Maslin Rye Bread
From jo_jo_ba 13 years ago
- 210 Minutes to make
- Serves 16
Maslin bread is a coarse, fairly dense mixed-grain dough that's perfect for spreading with cream cheese, jam or topping with cold cuts and pickles. This version is on the sweeter side, using both honey and molasses, but it retains it's rich character through additions of seeds, coffee and cocoa powder.
Ingredients
- 1 tsp instant yeast shopping list
- 1 2/3 cups rye flour shopping list
- 1 cup whole wheat bread flour shopping list
- 1/4 cup wheat germ shopping list
- 1/4 cup ground flaxseed shopping list
- 2 tbsp poppy seeds shopping list
- 1 tbsp vital wheat gluten shopping list
- 1 tbsp fennel seed shopping list
- 1 tbsp caraway seed shopping list
- 1/2 tsp espresso-grind coffee shopping list
- 1 tsp cocoa powder shopping list
- 1 vitamin C tablet, finely ground shopping list
- 1 cup active sourdough starter shopping list
- 1/4 cup warm water shopping list
- 1/3 cup warm milk shopping list
- 2 tbsp honey shopping list
- 1/4 cup molasses shopping list
- 1 tbsp melted butter shopping list
- 1/4 cup kasha (toasted buckwheat), cooked shopping list
- 1/2 tsp salt shopping list
How to make it
- In a large bowl, combine yeast, flours, wheat germ, flaxseed, poppy seeds, gluten, fennel seed, caraway seed, coffee, cocoa powder and vitamin C powder, whisking well.
- In a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses.
- Add to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook).
- After 4 minutes, add butter, kasha and salt.
- Continue mixing for 15 minutes, until supple.
- Place into a greased bowl, cover and allow to rest 40 minutes.
- Deflate dough and knead 1 minute.
- Re-cover and allow to rest 40 minutes. See Photo
- Deflate dough, shape into a loaf and place into a greased loaf pan. See Photo
- Cover and let rise until doubled, about 1 1/2 hours.
- Preheat oven to 375F.
- Bake loaf 20 minutes, then cover top with foil and bake a further 20 minutes.
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