Crispy Irish Maslin Bread
Maslin literally means brass, but it also refers to a variety of grains used in the baking of bread. So keeping with tradition, in a way, I am including different grains as well as a surprise ingredient that I think you will find a perfect fit.
If you don't have buttermilk on hand or just don't want to purchase it, the perfect substitute is mixing 1 tablespoon vinegar or lemon juice in the same amount of whole milk and let it sit for 30 minutes, or even longer. It will curdle, which is exactly what you want. The interaction of this with baking soda gives this perfectly salty/sweet bread that distinctive hollow sound and the flavor is will remind you of an old world bake shop, in Ireland of course.
For 1 Batch(es)
- 3 cup(s) whole wheat flour, plus extra for kneading
- 1 cup(s) oat flour *
- 1/2 cup(s) finely crushed graham crackers
- 1 tablespoon(s) baking soda
- 1 3/4 teaspoon(s) salt
- 3 tablespoon(s) cold butter or margarine
- 1 3/4 cup(s) buttermilk
- 1/4 cup(s) honey or maple syrup
- 1 egg, lightly beaten
- Extra honey or maple syrup for brushing the top
Crispy Irish Maslin Bread Directions
- Preheat oven to 375-degrees F and position oven rack to the upper portion of the oven Grease a baking pan with nonstick cooking spray. In a large bowl, combine both flours, graham crackers, baking soda and salt. Add butter and cut in using either 2 knives, scissor fashion or a fork. Stir in buttermilk, honey and egg, mixing well. Turn out onto well floured work surface and knead for a minute, or until smooth and elastic. Brush off excess flour and place in the middle of the prepared pan. Brush the top with honey and sprinkle extra rolled oats over the top, slightly pressing into the dough. Mark the top with a serrated knife with two 1-inch deep gashes. Bake 40-45 minutes, or until very well browned all over. Remove to cool slightly before serving.
- * Simply place the oats in a blender or food processor and have at it. In a few seconds on high and you will have powdered rolled oats, or oat flour.