The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking with nuts: fresh or roasted

lenb's picture
lenb

Baking with nuts: fresh or roasted

I'm looking at 'South Tyrolean Christmas Zelten' from Ginsburg's The Rye Baker. 

It has a soaker with nuts and pine nuts.

Should the nuts be roasted before soaking? 

Any thoughts?

Happy Baking 

 

Len

Danni3ll3's picture
Danni3ll3

Absolutely roasted! I toss mine in a dry frying pan and toast them until they have changed colour and are fragrant. Very simple to do and it adds so much more flavour!

Edo Bread's picture
Edo Bread

totally agree with Danni

lenb's picture
lenb

I also bake the Hearty Seeded Rye from the same book which uses flax & pumpkin seeds.  Would you roast them as well.  Thanks for the info, by the way.

Danni3ll3's picture
Danni3ll3

Seeds too! Toasted the same way! Just watch out for flax seeds; they like to jump all over the place. Keep stirring them. 

albacore's picture
albacore

Certain nuts, especially pine nuts, seem to go from pale to burnt in the wink of an eye; the wink being when you do something else for a nano-second, so watch them like a hawk!

Lance

DesigningWoman's picture
DesigningWoman

Can i roast a bunch of nuts and seeds and store them, or should I roast the required amounts of specific goodies per bake?

How's that for lazy?

Thanks. 

Carole 

Danni3ll3's picture
Danni3ll3

and I would store them in the fridge or freezer. You can buy roasted nuts and seeds so I am sure you can do your own ahead of time. They would be a lot nicer than the ones you buy. 

DesigningWoman's picture
DesigningWoman

You're right, of course pre-toasted ones can be bought! Good point.

Mini Oven's picture
Mini Oven

for the outside of the loaf or for lining pans as they will roast while the bread bakes.  Label the bags or jars while storing.

DesigningWoman's picture
DesigningWoman

too well 😄