The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding seeds to breads.

sitkafisher's picture
sitkafisher

Adding seeds to breads.

sitkafisher's picture
sitkafisher

What determines the amount of seeds of different kinds that you can add to your bread recipes? Dry, soaked, what's best?

suminandi's picture
suminandi

most seeds are oily, and i find toasting them ( then allowing to cool) before mixing into the dough brings out their flavor. I don’t soak them, but mostly add them to wetter dough. For lean and dry dough, soaking them when still warm from toasting would make them easier to mix in. My family loves “four seed mix”- sunflower, pumpkin, flax, sesame 2:2:1:1. Total weight of seeds 1/5 of the flour. 

sitkafisher's picture
sitkafisher

I'm sorry, I don't understand 2:21:1. could you please explain this. I got the rest and thank you, 20% of the flour weight.

Mini Oven's picture
Mini Oven

2:2:1:1   add up to 6   so.... divide the weight of seeds by 6 and multiply in the order given.   

Say the seeds add up to 200g  or 1/5 of 1000g total flour.  Divide 200 by 6  and get 33.3

then sunflower (2 parts) is 67g  so are pumpkin.  Flax and sesame are 33g each.

suminandi's picture
suminandi

thank you for explaining that, Mini Oven

AndyPanda's picture
AndyPanda

I've been putting Pumpkin, Sunflower, Flax, Sesame in my bread for ages (great minds think alike?) and it's just fantastic. But I've never toasted them ... I'll have to give that a try next time. I like to put them in whole ... or sometimes I pulse the flaxseeds in a blender to break them up a little (it's easier to get the nutrition from them - they are so small that they tend to pass right through you without being digested unless you crack them open first). I usually wait until just before I shape my loaf to add the seeds. I want to develop the gluten and texture of the dough first and then add the seeds.

Here's a pic of my 100% whole wheat (milled at home) with the seeds:

suminandi's picture
suminandi

Andy,

that looks beautiful. I agree that cracking the flax makes it more digestible ( though less pretty). The toasting is an extra step, but you won’t go back once you try it. 

I’m lazy and mix the seeds in when I add the salt and levain in, but your bread has a better crumb, so, once again, extra fuss pays off. 

 

AndyPanda's picture
AndyPanda

How do you toast? In a pan over a burner? Or on a cookie sheet in the oven? or?

I have roasted almonds in an air popper before (You can only do a handful - but that's the perfect amount for me) and it gives them a nice even toast really quickly with minimal fuss. But the flax and sesame seeds would be way too small for the popper method. :)

suminandi's picture
suminandi

on the stove at low heat, put all the seeds in there. Stir occasionally. Wait for them to slightly brown. I think it usually takes 5-7 min. I’ve also put them in a pie tin in at 350 degrees for about 15 mins, stir once.