How to Make a Rustic Seeded Multigrain Slab Loaf

As far as I can tell, a slab loaf is just a big flat loaf bread. There is no consistency between many of the recipes that I have come across. So, I decided to create my own flat loaf. It contains a variety of flours and seeds that produce a relatively mild yet complex flavour. Whenever a recipe contains a considerable amount of seeds, it is advisable to soak those seeds so that they don’t dry out the dough. Dry seeds are also harder to slice through; soaking them turns them soft and easily sliceable. Most seeds can be soaked in cold water. There is another method for improving dough - scalding. The scalding method involves boiling water. The hot water is mixed with part of the flour which essentially cooks the flour and makes it absorb more water and at the same time weakens the gluten forming ability of it. This results in a bread that is soft and moist and able to stay soft and moist for longer. Both soaking and scalding can be combined into one, and that is exactly what I did here. The seeds and the flour are both mixed with boiling water to achieve the best results of both methods described above. 📖 Get the recipe ➡️ https://www.chainbaker.com/slab-loaf/ ---------------------------------------------------------------------------------- 🥨 Get early access videos ➡️    / @chainbaker   ---------------------------------------------------------------------------------- 🌾 Buy me a bag of flour ➡️ https://www.ko-fi.com/chainbaker ---------------------------------------------------------------------------------- 🔪 Find all the things I use here ⤵️ 🇺🇸 https://bit.ly/us-amazon-store 🇬🇧 https://bit.ly/uk-amazon-store ---------------------------------------------------------------------------------- 🥐 Learn all about bread making here ⤵️    • Principles Of Baking      • The Steps Of Baking   ---------------------------------------------------------------------------------- #Bread #Baking #ChainBaker