July 25, 2009 - 4:11am
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
Share
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!
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
Make that Half a teaspoon cafe-moi, sorry
Mebake