Submitted by Random 83 on April 19, 2009 - 2:05pm
We make a very good bread with 4 cups of white whole wheat flour and 31/2 cups of bread flour. We would like to add 1/2 cup or so of raw seeds obtained from the KA catalog. Should any ingredients be changed to accomodate this addition? Should the seeds be soaked first?
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What type of seeds?
Some seeds need soaking, others should be toasted. Let us know the nature of the seeds.
Seeds
Thanks for responding. We have a KA 10-grain blend of wheat flakes, cracked wheat, white wheat bran, wheat germ, rye, barley and oat flakes, quinoa, yellow corn meal, soy flower, brown rice, millet, and flax.
Blend
Since it's a mix of blended grains, am guessing some instructions are on the side of the package advising to just add an amount to the dough. You don't need a soaker.