How to Soak Flax Seeds

Soak flax seeds to release enzyme inhibitors and make them sticky.

A staple in the kitchens of bakers and raw-food fans, flax seeds have a light, pleasant flavor and high levels of omega-3 fatty acids, lignans and fiber. While you can use flax seeds in dry form, soaking them neutralizes enzyme inhibitors and loosens various gums and fibers on the surface of the seeds. Soaking flax seeds also causes them to expand and become sticky, allowing you to apply them as a garnish to a loaf of bread, for example, without the need for an egg-wash.

Things You'll Need

• Bowl

Instructions

1. Pour the flax seeds into a clean, empty bowl. Fill the bowl no more than halfway with seeds.

2. Fill the bowl at least three-quarters full with room-temperature water.

3. Soak the seeds for two to six hours. Watch for the water to turn opaque and the seeds to feel slightly gummy.

4. Pour the contents of the bowl, water included, into a bread dough or other recipe to retain the minerals that leached into the water. Alternately, dump the bowl into a strainer to drain the water before using the seeds as an ingredient.

Tips & Warnings

• You can quick-soak the seeds in warm water for 10 minutes.

References

• Raw Food Living: Simple Instructions on Sprouting and Soaking Nuts and Seeds
• Flax Council of Canada: Tips for Using Whole Flax Seeds
• Flax Council of Canada: Flax - A Healthy Food