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!
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!