Plain Maslin Loaf

Preparation info

  • Makes


    large loaf
    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Dough, Real Bread

Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

In an age where cereal monoculture is the norm, it might come as a surprise to learn that fields once swayed with not only different varieties of the same grain, but also mixes of different cereals. At one time it was not unusual to have wheat and rye grown, harvested and milled together. Other grains might also find themselves in the mix. The resulting meal, and bread made from it, was known as maslin, which was my inspiration for this lovable mongrel of a loaf.