Plain Maslin Loaf
- 20m Prep Time
- 45m Cook Time
- 7h Ready In
A hearty maslin loaf made with wholemeal and rye flours, plus rolled oats. This rustic bread has a dense crumb and a deep golden crust, perfect for sandwiches or toasting.
Ingredients
- 300 g wholemeal bread flour
- 150 g white bread flour
- 100 g wholemeal rye flour
- 50 g rolled oats
- 400 g water
- 5 g fresh yeast
- 8 g fine salt
- butter
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 133 mg
- Iron: 25 mg
- Magnesium: 317 mg
- Phosphorus: 1048 mg
- Potassium: 1206 mg
- Zinc: 9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 300 g wholemeal bread flour
- 150 g white bread flour
- 100 g wholemeal rye flour
- 50 g rolled oats
- 400 g water
- 5 g fresh yeast
- 8 g fine salt
- butter
Let's Cook
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Step 1.
In a large bowl, combine 300g wholemeal bread flour, 150g white bread flour, 100g dark rye flour, 50g rolled oats, 400g water, 5g fresh yeast, and 8g salt. Mix thoroughly with your hands or a wooden spoon until no dry flour remains, then turn out onto a lightly floured surface and knead for 10–15 minutes until the dough is smooth, elastic, and stretchy. Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature (about 20–22°C) for 4–6 hours, until doubled in size and puffy.
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Step 2.
Turn the risen dough out onto a floured work surface and gently press it into a rough square, deflating it slightly. For a sandwich loaf, roll the dough up tightly like a Swiss roll and place seam-side down in a greased 900g loaf tin. For a round cob, pull the four corners into the center, press down, repeat with the new corners, then flip the dough over, tuck in any rough edges, and place on a greased baking sheet. Cover and let rise for 1½–2 hours, until nearly doubled.
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Step 3.
Preheat the oven to 230°C (210°C fan)/450°F/gas 8. Bake the loaf for 10 minutes, then reduce the temperature to 200°C (180°C fan)/400°F/gas 6 and bake for another 30–40 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Remove from the tin or baking sheet and transfer to a wire rack to cool completely before slicing.