Name: Goats’ Cheese and Honey Maslin
Prep time: 6 h
Cook time: 35 min
Total time: 6 h 35 min
Yield: Makes 1 loaf
Ingredients: 90g/3¼oz/6 tbsp rye sourdough starter; semolina or polenta/cornmeal, for dusting; 20g/generous 1 tbsp honey, for drizzling; 20g/generous 1 tbsp honey; 60g/2¼oz/½ cup wholemeal/wholegrain (dark) rye flour; 150g/5½oz /scant ⅔ cup water; 270g/9½oz/scant 2 cups white bread flour; 120g/4¼oz/¾ cup plus 2 tbsp white bread flour; 60g/2¼oz/¼ cup water; 5g/1 tsp fine/table salt; 80g/2¾oz/⅓ cup soft goats’ cheese

Preparation info

Makes
1
loaf

Difficulty
Medium
Ready in
7 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

Nicola said, “This loaf brings it all together: using time and the best local ingredients to make great Real Bread. The richness of the Welsh honey we use contrasts with the sharpness of the Ragstone cheese, all balanced by the light texture and gentle taste of the sourdough.” Ragstone is an unpasteurized lactic goats’ milk cheese, made in Herefordshire’s Golden Valley, and you should look for an artisanal chevre or something similar when you make this loaf.