Maslin bread recipe

Directions

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.