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Prep Time: 0 Minutes Cook Time: 210 Minutes |
Ready In: 210 Minutes Servings: 16 |
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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 |
1 2/3 cups rye flour |
1 cup whole wheat bread flour |
1/4 cup wheat germ |
1/4 cup ground flaxseed |
2 tbsp poppy seeds |
1 tbsp vital wheat gluten |
1 tbsp fennel seed |
1 tbsp caraway seed |
1/2 tsp espresso-grind coffee |
1 tsp cocoa powder |
1 vitamin c tablet, finely ground |
1 cup active sourdough starter |
1/4 cup warm water |
1/3 cup warm milk |
2 tbsp honey |
1/4 cup molasses |
1 tbsp melted butter |
1/4 cup kasha (toasted buckwheat), cooked |
1/2 tsp salt |
Directions:
1. 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.
2. In a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses.
3. Add to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook).
4. After 4 minutes, add butter, kasha and salt.
5. Continue mixing for 15 minutes, until supple.
6. Place into a greased bowl, cover and allow to rest 40 minutes.
7. Deflate dough and knead 1 minute.
8. Re-cover and allow to rest 40 minutes. See Photo
9. Deflate dough, shape into a loaf and place into a greased loaf pan. See Photo
10. Cover and let rise until doubled, about 1 1/2 hours.
11. Preheat oven to 375F.
12. Bake loaf 20 minutes, then cover top with foil and bake a further 20 minutes.
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