Seeds: soaked, roasted, or fresh
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