The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

need guidance for seeds

BreadBabies's picture
BreadBabies

need guidance for seeds

I've been wanting to add seeds to my bread and I understand some very basic principles and I've read quite a few recipes. But I'm seeking a more comprehensive understanding, i.e. which seeds should be soaked in hot water, which ones need only cold and for how long. When should I add salt to the soaker to reduce enzyme activity? Which seeds are suitable for which applications, etc? Of course, I understand much of this is going to be preferential, but when you're starting out, it's good to start with guidelines and then one can get creative afterwards.

Can anyone provide a resource, recommend a book, or know of a good thread that offers some of this information?  Searching is tough because the key terms are so generic.

Thank you!

bread1965's picture
bread1965

but my experience with soaking seeds left me "flat"..so now i simply add something like flax, poppy seeds and the like "as is", for sesame seeds you could as well, but i like to toast them... same with sesame or pumpkin seeds.. just bake and see what works for you.. good luck!