I'm experiencing a seeds-falling-off-bread problem.

I baked about five loaves yesterday and experimented
with some sesame and sunflower seed topping. After
the bake, most of the seeds seem to fall off. They
taste fine, particularly the nutty toasted flavour
of the sunflower seeds.

I kneaded, then left to prove. Then knocked it back.
Split the dough into loaf sizes, shaped for the tins,
pressed the dough into some seeds and left prove again.
After the second rise, I brushed with salted water,
and baked.

So how can I get the seeds to stick to the bread a little
better ? Should I be glazing with something else, like
egg/milk/sugar ?

Darren