Application Guide

shape, and flavor. Sun-flower seeds, pumpkin seeds, and flax seeds, the new darlings
of the health set, are smaller in size than nuts, but contribute similar qualities.
They are great favorites in bread as much for their crunch as for their
flavor. Then there are the ancient seeds—poppy seeds, sesame seeds, fennel seeds, and
coriander seeds, flavors that have been used by bakers for thousands of years. These
tiny seeds are packed with flavor; some of them are known as spices.
In addition to earthy shriveled seeds, spices include curled barks and
buds, berries, and gnarled roots from precious trees and plants. They come with a
wealth of lore steeped in myth. Spices’ ability to heighten the effect of food, their anti-
septic properties that masked unsavory flavors resulting from a lack of refrigeration,
and their use in traditional rituals, provided the impetus for some of the greatest explo-
rations. Cities like Venice and Alexandria; people like Marco Polo, Vasco da Gama,
and Christopher Columbus; the Crusades and the East India Trading Company, all fig-
ure into the historical evolution that brought spices to the Western world and made
them an integral part of our kitchens.
The world of flavored breads from the machine is one that asks the
baker’s senses to see, taste, smell, and feel the variety of warm colors, flavors, and tex-
tures. These breads are artful and fragrant. No esoteric knowledge is needed, just a
light touch and a whimsical, creative spirit. But keep in mind that flavors in bread are
most dramatic as a tantalizing whisper rather than a dominating flavor.
One note about how to store some of the flavorings used in this sec-
tion: Store your herbs and spices in a cool area of the kitchen, away from the heat of
the stove or direct sunlight. Keep the containers tightly closed. Use them regularly and
check for potency once a year, replacing as needed. Freeze seeds, such as caraway,
sesame, and poppy, in the jars in which they were purchased. Refrigerate nuts in air-
tight containers or packaging for up to two to three months; they will keep for a year or
longer in the freezer.
n old-fashioned aromatic bread with a nice, light
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