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

wrote:

> 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
>

Darren,

I use an egg or egg/milk wash when I bake with seeds, water never seemed
to work for me either. Also, I've been told that spreading the seeds on
parchment paper, brushing with an egg wash and then very very gently
inverting the loaf onto the parchment paper applying a very litle
pressure (just enough to get the seeds to imbed themselves into the
tops) works well to but I"ve never been "brave" enough to try it.

Good luck,
Mary

wrote:

> 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
>

Darren,

I use an egg or egg/milk wash when I bake with seeds, water never seemed
to work for me either. Also, I've been told that spreading the seeds on
parchment paper, brushing with an egg wash and then very very gently
inverting the loaf onto the parchment paper applying a very litle
pressure (just enough to get the seeds to imbed themselves into the
tops) works well to but I"ve never been "brave" enough to try it.

Good luck,
Mary

Mary in response to Darren wrote: << I've been told that spreading the seeds on
parchment paper, brushing with an egg wash and then very very gently inverting
the loaf onto the parchment paper applying a very little pressure (just enough
to get the seeds to imbed themselves into the tops) works well to but I've
never been "brave" enough to try it. >>

I make a prize-winning challah which is topped with white sesame seeds. I
think my seeding system might be safer than the upside down approach.

I make a water and egg wash, strain it and put it in a mister. I mist the loaf
very heavily, sprinkle on white sesame seeds and then re-mist the loaf. The
seeds stick and toast up very nicely.

Robert

Mary in response to Darren wrote: << I've been told that spreading the seeds on
parchment paper, brushing with an egg wash and then very very gently inverting
the loaf onto the parchment paper applying a very little pressure (just enough
to get the seeds to imbed themselves into the tops) works well to but I've
never been "brave" enough to try it. >>

I make a prize-winning challah which is topped with white sesame seeds. I
think my seeding system might be safer than the upside down approach.

I make a water and egg wash, strain it and put it in a mister. I mist the loaf
very heavily, sprinkle on white sesame seeds and then re-mist the loaf. The
seeds stick and toast up very nicely.

Robert

Combat Lit wrote:
> Mary in response to Darren wrote: << I've been told that spreading the seeds on
> parchment paper, brushing with an egg wash and then very very gently inverting
> the loaf onto the parchment paper applying a very little pressure (just enough
> to get the seeds to imbed themselves into the tops) works well to but I've
> never been "brave" enough to try it. >>
>
> I make a prize-winning challah which is topped with white sesame seeds. I
> think my seeding system might be safer than the upside down approach.
>
> I make a water and egg wash, strain it and put it in a mister. I mist the loaf
> very heavily, sprinkle on white sesame seeds and then re-mist the loaf. The
> seeds stick and toast up very nicely.
>
> Robert
>
>
>
Sounds yummy. I too stated to Darren in my post that an egg/water wash
is also my preferred method but other posters here in the past have
presented the "upside down/pressure" method (one I don't use myself)...
Killing 2 birds with one store as it were
Mary

I normally merely brush with water (or brine for a more crusty loaf)
and sprinkle on seeds with a teaspoon almost at the end of the second
proving. Slash end-to-end in a tin loaf or diagonally on a cottage-type
loaf or bloomer and find the seeds stay on.

I normally merely brush with water (or brine for a more crusty loaf)
and sprinkle on seeds with a teaspoon almost at the end of the second
proving. Slash end-to-end in a tin loaf or diagonally on a cottage-type
loaf or bloomer and find the seeds stay on.