April 19, 2009 - 2:05pm
Effect of Adding Seeds
We make a very good bread with 4 cups of white whole wheat flour and 31/2 cups of bread flour. We would like to add 1/2 cup or so of raw seeds obtained from the KA catalog. Should any ingredients be changed to accomodate this addition? Should the seeds be soaked first?
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Some seeds need soaking, others should be toasted. Let us know the nature of the seeds.
Thanks for responding. We have a KA 10-grain blend of wheat flakes, cracked wheat, white wheat bran, wheat germ, rye, barley and oat flakes, quinoa, yellow corn meal, soy flower, brown rice, millet, and flax.
Since it's a mix of blended grains, am guessing some instructions are on the side of the package advising to just add an amount to the dough. You don't need a soaker.