Wheat and rye loaf



Flour (type 55)350 g
Rye flour (type 170)350 g
Salt12 g
Cold water500 ml
Fresh cubed yeast9 g



Instant dry yeast equivalent: 3 g

Maslin bread, composed of equal proportions of wheat flour and rye, with a relatively mild taste, a perfect partner to seafood or cheese.


  1. Mix the flour and salt in a bowl.
  2. Stir the water into the yeast and add to the bowl.
  3. Blend with a spatula until you have a smooth dough and finish by kneading with a rolling pin.
  4. Shape the dough into a ball, put it back in the bowl and cover with a cloth. Leave to rest for 30 minutes in a warm place.
  5. Take the ball of dough, divide it into 4 equal pieces and leave to rest, covered, for 10 minutes. Shape into 4 long rolls place them on 2 baking sheets and leave to rest, covered, for 40 minutes.
  6. With the aid of a knife, make 6 slashes on tops of the rolls. Lightly sieve some flour over the surface.
  7. Put the rolls in an oven pre-heated to 230°C and bake for 30 minutes.

Tablespoons conversion