The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Fenugreek Seed

Mebake's picture
Mebake

Fenugreek Seed

Hi freshloaf!

Back when i was young, I often enjoyed watching my mother baking pastries and sweets. But when she baked some bread, a delicacy seldom practiced by her, bread came out smelling heavenly.

The aroma that came out from baking bread with finally ground (ONLY a pinch, due to the bitter taste of the seeds) fenugreek seeds, was so mouthwatering that i had try it myslef.

Being a starter at baking breads, i don't know of any traits for fenugreek other than of baking fragrance.

I only wanted to share some tips with you (freshloavers)!

Mebake

eva_stockholm's picture
eva_stockholm

Got to try that - I love the taste of fenugreek in Indian food. I always include fenugreek in my own curry mixture. Never tried it in bread, though.

Thank you for sharing this idea, Mebake, and happy baking!

Mebake's picture
Mebake

Hi Cafe-moi,

Umm, mainly leavened breads, and if any, pizza doughs and  stuffed pastries, rarely regular bread. And yes a pinch, as in quarter of a teaspoon for 500g - 1kg should be enough. I am from the middle east, and the ground fenugreek seed addition is common in pastries here, i guess.

BTW, nice additions there, i never thought fresh leaves of plants could enhance taste of a bread! Nice suggestions cafe-moi! as for coriander, fennel, and most seed-herbs are intensively used in most special bread.. they tend to enhance the taste of a bread too!

Anyways .. thanks for the contributions, always glad to hear from fellow bakers..

Mebake

Mebake's picture
Mebake

Make that Half a teaspoon cafe-moi, sorry

Mebake