I have been using those black seeds on my bread as topping for many years.. I always wonder why it is not more popular in the US.
Those seeds are available at any Mediterranean or Indian food stores. Those seeds give an amazing aroma and flavor to the breads, especially to sourdogh bread.
has any one else try those?
for a photo of my bread with teh back seeds check out http://www.litman.com/food/bread.html