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Greg Wade - Inclusion & Proofing-90 copy

Mixed Seed Topping

Adding toppings to your bread is an easy way to incorporate flavors, and add some decorative flair to the exterior of your loaf. Mixed seeds are a common choice for topping loaves: you can choose a variety of your favorite small seeds, stick with one type, or add dried herbs, like chopped onion and garlic for an everything bagel flavored topping.

 

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What you’ll need

  • Seed mix, on a plate or shallow bowl
  • Banneton, dusted with flour
  • Bench knife
  • Damp towel
  • Dough that has been pre-shaped and is ready for the final shape

You can use any types of seeds that you like, just as long as they are relatively small. Sesame seeds, sunflower seeds, nigella seeds, poppy seeds, and fennel seeds all make excellent choices. You can also add small herbs, such as dried chopped onion and garlic. Try different combinations and experiment!

How to top your loaf with seeds

Shape your loaf according to the desired final shape. Once you’ve shaped the loaf, gently roll it on the wet towel until the surface is slightly tacky.

First, moisten the surface of your shaped loaf with a damp towel so that the seeds will stick to the surface.

Next, roll it on the dish full of seeds. Once the top of the loaf is coated, gently place it in the prepared banneton with the seed side down, and the seam side up.

Coat the shaped dough evenly with seeds.

Proceed with the final proof and bake according to your recipe.

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