Maslin bread recipe

1. 1

   Sift the flours over a large bowl to separate out the bran from the finer white flour.

2. 2

   In a smaller bowl, mix the bran with 130g of warm water.

3. 3

   This hydrates the bran so it does not draw water out of the dough when mixed back in.

4. 4

   Add the yeast and salt to the white flour and stir in.

5. 5

   Add the hydrated bran back to the white flour, along with the remaining 130g of water.

6. 6

   Mix well (no kneading), then leave to stand for 5-10 minutes.

7. 7

   Prepare a small loaf tin (15 x 9 x 7 cm) by lightly oiling the inside surface.

8. 8

   Scrape the wet dough into the loaf tin and level the surface with a spatula.

9. 9

   Leave to rise for 1.5 to 3 hours, depending on room temperature.

10. 10

    The dough is ready when it has expanded to the top of the loaf tin.

11. 11

    NOTE: Start to preheat oven to Gas Mark 9 / 250C when the dough has risen half-way from where it started.

12. 12

    Bake at Gas Mark 9 / 250C for 10 minutes, then turn down to Gas Mark 7 / 220C for 25-35 more minutes.

13. 13

    The loaf is ready when the top is mid-brown, and it sounds light and hollow when tapped on the base.

14. 14

    Remove from tin and cool on a wire rack.

* Per serving · 4 servings · Values may vary.

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