Maslin Loaf from Boulanger Artisan Bakery.jpg
Maslin Loaf Boulanger Artisan Bakery.jpg
Maslin Loaf from Boulanger Artisan Bakery.jpg
Maslin Loaf Boulanger Artisan Bakery.jpg

Sourdough Maslin with Seeds

£4.50

Made with wholemeal, stoneground white flour and rye flour using a rye levain (sourdough culture).

Maslin bread was the kind of bread most people would have eaten pre-1930s and traditionally was a mix (hence Maslin from the French “miscelin”) of grains (wheat, rye and barley), and would have been made using a sourdough culture.

Maslin with seeds – stoneground white wheat flour, wholemeal wheat flour, rye flour, (oats, sunflower, sesame, golden linseed, pumpkin and poppy), salt

Quantity:
Add To Cart

Made with wholemeal, stoneground white flour and rye flour using a rye levain (sourdough culture).

Maslin bread was the kind of bread most people would have eaten pre-1930s and traditionally was a mix (hence Maslin from the French “miscelin”) of grains (wheat, rye and barley), and would have been made using a sourdough culture.

Maslin with seeds – stoneground white wheat flour, wholemeal wheat flour, rye flour, (oats, sunflower, sesame, golden linseed, pumpkin and poppy), salt

Made with wholemeal, stoneground white flour and rye flour using a rye levain (sourdough culture).

Maslin bread was the kind of bread most people would have eaten pre-1930s and traditionally was a mix (hence Maslin from the French “miscelin”) of grains (wheat, rye and barley), and would have been made using a sourdough culture.

Maslin with seeds – stoneground white wheat flour, wholemeal wheat flour, rye flour, (oats, sunflower, sesame, golden linseed, pumpkin and poppy), salt