That Rye Flour

 

The rye flour bought for £2.40 from the Farmers Market to make a medieval/Tudor maslin* loaf - just out of curiosity, then needed the purchase of a different blade for the bread-machine, which I'd not realised.

So I bought a spare ordinary blade at the same as they came in a pack of  one of each for £5.99.  AND THEN ........even sillier, when I came to set the menu for the loaf on the bread-machine I found my model didn't have that setting, which of course is the very reason it didn't come with a rye flour blade....Duh!

 I let the machine do the dough making and then bunged it in a loaf tin and cooked in the oven.....curiosity can be more complicated than it was meant to be!

It's taste? Deliciously nutty and different. 

Below is info I found from a blog called Breadclub20. (My loaf didn't include floor sweepings!, just rye and wholewheat flours)

*Meanwhile, down at the other end of the social ladder.....and, really, you couldn't get much lower, the peasants and the lower orders ate Maslin, a bread originally made using barley and pea flours and a fair bit of millstone grit. Not necessary for roughage, but probably accounted for all manner of dental problems as people moved into adulthood. Add to that, chaff, straw and the sweepings-up from the bakehouse floor, and you had a bread fit for only the very poor. 

By the time we reach Tudor times, the 'best' Maslin was made from a blended flour of wheat and rye often grown together.