Maslin Whole Wheat Bread Flour

Maslin is an ancient method of co-planting a diverse mix of grains together in the same field. There are many ecological benefits to this old-world style of companion planting and it is essentially the opposite of monoculture, the predominant farming method of modern agriculture.

Our Maslin flour combines 8 different grains, including Rouge de Bordeaux, Egyptian Hull-less Barley, Emmerye, Sonora Soft White Winter Wheat, Automne Rouge Barbu, Turkey Red, Sangaste Rye and Scandinavian high-protein Rye. The result is a deeply flavorful whole wheat flour with an overall protein content of 13%, bringing together the strength, flavor, and character of many different grains in one flour. We've spent years building up this diverse grain population until we finally had enough seed to plant on a larger scale and produce flour.

Best For:

• Sourdough and naturally leavened breads

• Rustic hearth breads

• Multigrain-style breads

• Everyday whole wheat bread with exceptional depth of flavor

• Can be added to cakes, cookies, muffins, etc to add depth and flavor

Baker's Tips:

• Its 13% protein makes it well suited to bread baking.

• Treat it as a whole wheat flour and give the dough adequate time to hydrate.

• ‍ Consider blending it with a sifted flour like All Purpose Flour or Bread Flour 00 for more versatility

Maslin is more than a flour—it represents a different way of growing grain. By bringing genetic diversity into the field rather than relying on a single variety, this ancient farming method can help create more resilient grain systems in a changing climate. It's an approach that was used for thousands of years, and one we believe has an important place in the future of farming.