Toasting Seeds to Develop Flavor

Paul Hollywood found Enwezor's seed crackers not very strong in flavor, saying they could have done with more of a kick. Raw seeds taste pleasant but mild—toasting them before incorporating into dough transforms their flavor dramatically. Heat develops the natural oils in pumpkin and sunflower seeds, creating nutty, complex flavors that come through in every bite. Toast seeds at 350°F (175°C) for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Watch carefully: seeds have high oil content and can go from perfect to scorched in seconds. They should smell nutty but not burnt. Cool completely before processing or the residual heat will continue cooking them. This simple step adds significant flavor depth without changing the recipe's structure—the same technique that transforms bland nuts into aromatic additions applies equally to seeds.