📝 About This Recipe
Step back into the rustic kitchens of medieval Europe with this authentic Meslin Bread, a harmonious 'mash-up' of hearty rye and refined wheat flours. This traditional 'maslin' style loaf offers a complex, nutty flavor profile and a dense, chewy crumb that modern all-wheat breads simply cannot match. It is a soul-warming staple that bridges the gap between peasant sustenance and artisanal craft, boasting a beautifully blistered, flour-dusted crust.
🥗 Ingredients
The Flour Blend
- 2 1/2 cups Strong Bread Flour (high protein for structure)
- 1 1/2 cups Dark Rye Flour (stone-ground preferred for depth)
- 1/2 cup Whole Wheat Flour (for added texture)
Leavening & Liquids
- 1 3/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Honey (to feed the yeast and balance the rye bitterness)
- 2 tablespoons Warm Milk (adds richness to the crumb)
Seasoning & Enrichment
- 2 teaspoons Sea Salt (fine grain)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 1 teaspoon Caraway Seeds (optional, for traditional aromatic flavor)
- 1/4 cup Extra Flour (for dusting and kneading)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and yeast. Let it sit for about 5-10 minutes until a thick, frothy foam forms on the surface.
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2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, rye flour, whole wheat flour, and sea salt until thoroughly combined.
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3
Make a well in the center of the dry ingredients and pour in the yeast mixture, the warm milk, and the softened butter.
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4
Using a sturdy wooden spoon or the dough hook attachment, mix until a shaggy, sticky dough forms and no dry flour remains at the bottom of the bowl.
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5
Turn the dough out onto a lightly floured surface. Knead by hand for 8-10 minutes (or 5-6 minutes on medium-low in a mixer). Rye dough is naturally stickier than wheat dough; resist the urge to add too much extra flour.
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6
Knead until the dough feels elastic and slightly tacky, but not sticking aggressively to your fingers. If using caraway seeds, fold them in during the last 2 minutes of kneading.
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7
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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8
Gently punch down the dough to release the air. Turn it onto a work surface and shape it into a tight round boule or an oval bâtard.
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9
Place the shaped loaf onto a baking sheet lined with parchment paper or into a well-floured proofing basket (banneton). Cover lightly and let rise again for 45-60 minutes.
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10
While the loaf undergoes its second rise, preheat your oven to 425°F (220°C). For the best crust, place an empty cast-iron skillet on the bottom rack of the oven.
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11
Just before baking, dust the top of the loaf with a little extra rye flour. Use a sharp knife or bread lame to score the top with a cross or a few parallel slashes about 1/2 inch deep.
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12
Slide the bread into the oven. Carefully pour 1 cup of hot water into the preheated skillet on the bottom rack to create steam, then quickly close the oven door.
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13
Bake for 40-45 minutes. The loaf should be a deep mahogany brown and sound hollow when tapped on the bottom. The internal temperature should reach 200°F.
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14
Transfer the bread to a wire cooling rack. Allow it to cool completely (at least 2 hours) before slicing; rye breads need this time to finish setting their internal structure.
💡 Chef's Tips
Don't over-flour the work surface; rye contains pentosans that make it sticky, and adding too much flour will result in a brick-like loaf. Steam is crucial for that 'hearth' crust; if you don't have a skillet, use a spray bottle to mist the oven walls three times during the first 5 minutes of baking. For a deeper flavor, substitute the honey with dark molasses. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the oven light switched on. Always use a serrated knife to slice this bread to avoid crushing the beautiful crumb.
🍽️ Serving Suggestions
Serve thick slices toasted with salted cultured butter and a drizzle of wildflower honey. Pair with a hearty beef stew or a creamy potato and leek soup for a traditional rustic meal. Excellent as the base for an open-faced Smørrebrød with smoked salmon, cream cheese, and fresh dill. Complements a sharp cheddar cheese or a pungent blue cheese on a charcuterie board. Try it toasted the next day with a thick layer of apple butter or plum preserves.