Medieval Maslin

Medieval Maslin

div class="separator" style="clear: both; text-align: center;"/divHave you had your maslin yet today?br /br /Sounds like a kind of fabric, I know - but apparently rye bread, at least how I'm used to eating it, is not technically "rye bread". It is emmaslin bread/em. True rye loaves, as well they should be given their name, are a href="http://www.nysun.com/food-drink/real-rye/38819/"supposed/a to be made of all rye flour or rye meal, leavened exclusively with sourdough and, as you might expect, form a a href="http://www.breadsetcetera.com/breads.html"dense/a, dark (almost black) brick of a loaf perfect for topping with creamy cheese and marmalade. True rye was the bread of the "peasants", helped along by the grain's capability to grow in even peat bogs and the bread's extraordinary shelf life - so while everyone would technically have a loaf for their table, those with the dark, everlasting loaves knew their place as the proverbial "bottom crust". The rich, hoity-toity class got to munch on slices of a href="http://en.wikipedia.org/wiki/Manchet"manchet/a - essentially today's "French bread" that was as pale as their powdered faces.br /br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://2.bp.blogspot.com/75kUyaZrrYw/TEsiSdw67I/AAAAAAAAEQQ/brUNMwBG3I/s1600/032.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="200" src="http://2.bp.blogspot.com/75kUyaZrrYw/TEsiSdw67I/AAAAAAAAEQQ/brUNMwBG3I/s200/032.JPG" width="149" //aBut what of the tiny pool of citizens in the Medieval "middle class", then? Well, they certainly weren't about to be allowed in line at the boulangerie for a manchet loaf by the aristocracy. As you can imagine, though, subjecting themselves to the lowly coarse grained ryes. So, unable to afford large amounts of white flour, and unwilling to sup the same as the plebians, the "mid-range" merchants mixed the two, sometimes with other flours such as barley, and formed maslin bread. A few other seeds and spices wove their way into the recipe as money and availability of those ingredients grew, and the lighter colour and texture of the bread became recognized as the "better" rye bread. Different incarnations of maslin began winding up in more sandwich shops and delis as the rye (and general grain bread) trend grew, wrapping around pastrami and encompassing all colours from almost white to nutty brown to a href="http://www.flickr.com/photos/cobalt/2461070179/"swirls of both/a. /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://2.bp.blogspot.com/75kUyaZrrYw/TEsiMr32YKI/AAAAAAAAEQM/-6lhIUQjI4/s1600/023.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"img border="0" height="149" src="http://2.bp.blogspot.com/75kUyaZrrYw/TEsiMr32YKI/AAAAAAAAEQM/-6lhIUQjI4/s200/023.JPG" width="200" //a/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"So now, maslin is what you will generally be buying when you shop for "rye bread" - most are still sourdough or at least sponge-leavened to compensate for rye's somewhat a href="http://en.wikipedia.org/wiki/Ryebread#Thebiochemistryofryebread"complicated habit/a of breaking down gluten long after wheat's enzymes have died off.  Flavour-wise, you'll usually find caraway seeds lacing the loaves, unless the label specifies it's unseeded. Fennel seeds might make an appearance too, as will molasses (or caramel colour), cocoa powder and/or coffee to make the lighter crumb of the partial rye nice and dark... hinting at the wholesome roots of the true rye without providing the same concentration of fibre and it's accompanying density.  /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"So when I set about to make emmy/em maslin loaf for my mom's weekly nosh, I broke out the whole nine yards - plus some. A good dose of dark rye flour and a rye-based sourdough kicked off the flavour profile, which I built on with both fennel and caraway seed, before adding a bit of crunch from poppy seeds and nutrition from wheat germ, flaxseed and cooked, toasted buckwheat (AKA kasha). Ground espresso beans and a touch of cocoa powder helped out the colour, as did a bittersweet dose of molasses and a rich buckwheat honey. Not really trusting the strength of my starter,  The resulting loaf rose well but stayed moist and slightly dense, slicing beautifully and apparently forming a delicious bed for butter and honey. You'll have to let me know what you think, and check out the rest of the submissions to a href="http://www.wildyeastblog.com/"Susan's/a a href="http://www.wildyeastblog.com/category/yeastspotting/"Yeastspotting/a event on Friday./divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"a href="http://2.bp.blogspot.com/75kUyaZrrYw/TEtIiFaq6VI/AAAAAAAAEQY/OrVKoCfrPs8/s1600/013.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="200" src="http://2.bp.blogspot.com/75kUyaZrrYw/TEtIiFaq6VI/AAAAAAAAEQY/OrVKoCfrPs8/s200/013.JPG" width="145" //astronguMaslin Rye Bread/u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"emMakes 1 loaf, 16 slices/em/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 tsp instant yeast/div1 2/3 cups rye flour br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 cup whole wheat bread flour /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup wheat germ /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup ground flaxseed/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"2 tbsp poppy seeds/div1 tbsp vital wheat gluten br /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 tbsp fennel seed /div1 tbsp caraway seedbr /div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/2 tsp espresso-grind coffee/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 tsp cocoa powder/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 vitamin C tablet, finely ground/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 cup active sourdough starter/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup warm water/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/3 cup warm milk/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"2 tbsp buckwheat honey /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup molasses /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1 tbsp melted butter/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/4 cup kasha (toasted buckwheat), cooked /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"1/2 tsp salt /divolliIn 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. /liliIn a large jug or bowl, whisk together sourdough starter, water, milk, honey and molasses./liliAdd to the dry ingredients, begin mixing on low speed (if using a stand mixer fitted with the dough hook). /liliAfter 4 minutes, add butter, kasha and salt./liliContinue mixing for 15 minutes, until supple./liliPlace into a greased bowl, cover and allow to rest 40 minutes./liliDeflate dough and knead 1 minute. /liliRe-cover and allow to rest 40 minutes. /liliDeflate dough, shape into a loaf and place into a greased loaf pan. /liliCover and let rise until doubled, about 1 1/2 hours./liliPreheat oven to 375F./liliBake loaf 20 minutes, then cover top with foil and bake a further 20 minutes./li/oldiv class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"a href="http://4.bp.blogspot.com/75kUyaZrrYw/TEsiYcDiffI/AAAAAAAAEQU/JcfSWJZTI7k/s1600/036.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="154" src="http://4.bp.blogspot.com/_75kUyaZrrYw/TEsiYcDiffI/AAAAAAAAEQU/JcfSWJZTI7k/s200/036.JPG" width="200" //a/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"br //divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"stronguAmount Per Serving /u/strong/divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Calories: 148.8 /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Total Fat: 2.9 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Cholesterol: 2.3 mg /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Sodium: 10.8 mg /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Total Carbs: 27.8 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Dietary Fiber: 6.2 g /divdiv style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"Protein: 5.8 g /divdiv class="blogger-post-footer"Find all the goodies on the full site: yummysmells.blogspot.com/div

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