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 Submitted by Mebake on July 25, 2009 - 4:11am Fenugreek SeedHi 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
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Fenugreek
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!
is that a pinch for 500 gms flour?
Mebake, was you mom baking loaf bread or flat bread?
I usually add ground dhanyaka (coridander) and saunf (fennel) to my bread dough. We use fresh methi (fenugrek) leaves in flat breads. I will try the methi seed in next weeks loaves. Do you add one pinch ground methi per sandwhich loaf (~500 gm flour)?
Re: Fenugreek Seed
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
Thank you for clarifying
I will add a quarter tsp of ground fenugrek seed to next weekends loaves and let you know how I do. :)
Re: Fenugreek
Make that Half a teaspoon cafe-moi, sorry
Mebake
herbs add character to bread
Herbs can make a world of difference to bread. I love to add fresh rosemary or tarragon to olive bread or oregano and/or basil to pizza dough. The result is divine.