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!
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!
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.
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!
totally agree with Danni
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.
Seeds too! Toasted the same way! Just watch out for flax seeds; they like to jump all over the place. Keep stirring them.
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
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
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.
You're right, of course pre-toasted ones can be bought! Good point.
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.
too well ?