larry_stewart
Master Chef
Im making Rye bread today.
I made this recipe a few months ago, and it came out great.
Instead of whole caraway seeds I ground them up in my spice grinder.
My question is, before. grind up my caraway seeds, should I toast them in a dry pan first? or does it not make a difference.
I dont remember what I did last time, but whatever I did worked out perfect. The recipe calls for whole seeds, and my wife doesn't like biting into a whole seed ( Flavor is too intense for her that way)
I made this recipe a few months ago, and it came out great.
Instead of whole caraway seeds I ground them up in my spice grinder.
My question is, before. grind up my caraway seeds, should I toast them in a dry pan first? or does it not make a difference.
I dont remember what I did last time, but whatever I did worked out perfect. The recipe calls for whole seeds, and my wife doesn't like biting into a whole seed ( Flavor is too intense for her that way)