December 19, 2009 - 8:40am
Seeds: soaked, roasted, or fresh
Hi,
Newbe question, I'm sorry.
I'm about to bake a basic whole grain loaf with added seeds.
Now I've seen a recipe where they soaked the seeds prior to mixing into the dough which just sounds not quite right to me.
I have a seedmix that contains fresh sunflour, pine, and pumpkin seeds.
Do you just mix them in the dough or soak or roast them first?
And what about sesame seeds?
Do you just add seeds, or do you change the amount of water/flour.
Thanks in advance!
The Whole Grain
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I was just going to ask the same question! So, while we're at it, does that hold true if you want to add wheat berries to the loaf? Also with a two loaf recipe, what would the rule of thumb be for the amount one would use? I would love to have that bit of "chew" to the multi-grain bread I made.
Aloha
You do not have to soak the types of seeds you mention - sunflower, sesame, pine nuts, pumpkin seeds. In fact, I recommend toasting them first to bring out their flavor. For those seeds, I would roast them in a dry skillet rather than the oven.
Flax seeds should be soaked to make them digestible. Whole grains or coarsely ground grains will benefit from soaking, generally.
Bottom line: If you used the seeds you mentioned in the OP, you should be fine.
David