We all know one of the fastest ways to make a mess in the kitchen is sprinkling seeds, salt, or nuts over soon-to-be-baked goods. And even then, there’s no guarantee that those crunchy toppings will stick.
Instead, her best seed-coated bread begins with a tea towel. Raffa spreads her seeds on a damp kitchen towel on a flat surface. Next, with floured hands, she shapes the dough into an oval and brushes the top with water. Using a bench scraper, she then transfers the dough onto the seeded towel, wet-side down.
From there, she lifts up the sides of the towel and rocks it back and forth (like a baby!). The combination of gravity and dampness keeps the seeds from going anywhere but the bread top. Once the dough is coated, she bakes it seed-side up, watching to make sure seeds don't burn in the oven. Now, this isn't a technique you can use for quick or other batter-based breads. But if you want a cleaner kitchen and crunchier crust, go ahead and give it a try.
Shop the Story
Have you struggled to get seeds to stick to your bread? What's your trick?