Return of the Maslin (it never went away)

A few years ago we stopped calling our brown sourdough “Maslin” and started calling it “Wholemeal Sourdough”. We did this because people kept asking us what a “Maslin” was, because we want our bread to be accessible and not alienating, and because it was the most wholemeal of our sourdoughs, so what’s the harm?

Well, it’s not 100% wholemeal. It’s a blend of wholemeal, white and rye flour, and that’s not something we should sell as a wholemeal loaf.

Recently there’s been a bit of a push from the Real Bread Campaign around the mislabelling of bread and there’s a section in The Bread and Flour Regulations (1998) stating that the word “wholemeal” should not be used unless all flour ingredients are wholemeal. And since we’re long-standing members of the Real Bread Campaign, it would be a bit weird not to go along with this.

But what is a Maslin? The word itself has a similar origin to “miscellany” and broadly means a mixture composed of different materials. So a Maslin Loaf is a loaf made of a variety of grains – in our case wholemeal, white and rye. It’s a mix, a blend, a maslin, and it’s been a Loaf staple since we opened in 2012. Even though it’s not always been called that.

(The question is now begged, will we do a 100% wholemeal loaf? Watch this space…)