Egg wash on bread just before baking - white yolk or whole?
I'm making a half recipe of bread that calls for one egg, beaten and brushed on loaf before baking (to help seeds stick).
What is best for flavor, shine & stickiness (for the seeds): white only, yolk only, or the whole egg beaten and using only half?
Would love to have your opinions/experience soon, as I'm going through 2nd proofing.
Otherwise, I'll stumble ahead.