September 12, 2017 - 11:25am
Bread Toppings
When adding a topping like oats or pumpkin seeds to the crust of my bread (just before baking) I use water or egg to "paste" the topping on. The result is the same -- most of the topping falls off after baking and cool-down. Any way to prevent this?
Perhaps the grains/seeds I am using are too large. What toppings do you use for your (multi-grain breads?