Custom Spice Blends for Bread

Incorporating spice blends into bread dough requires understanding how spices affect fermentation and flavor distribution. Toast whole spices briefly before grinding to intensify flavors, but avoid over-toasting which can create bitter notes. Mix spices thoroughly with flour before adding liquids to ensure even distribution throughout the dough. Some spices like cinnamon can inhibit yeast activity, while others like ginger can accelerate it. Fajita spices are generally yeast-friendly, but balance is key. The spice blend should complement, not overpower, the bread's natural flavor. Start with smaller amounts and adjust to taste, remembering that flavors concentrate during baking and develop further as bread cools.