In a recent thread on My Nebraska Kitchen, the issue of how to get seeds to stick to bread came up. So, today I tried an experiment. I made a batch of Chicago-style hot dog buns (the KAF recipe), maki [See the full post at: Getting Seeds to Stick to Bread]
Interesting, Mike. Did you do a second egg wash on that pair after they came out of the oven, as KidPizza suggested? I’m not so sure about using honey on the rye, or any other savory, buns, but I might try it on one or two just to see.
No, I just did an egg wash, let it sit for a minute then sprinkled poppy seeds on.
I’ve got one or two other ideas to try, I may do a followup experiment the next time I make hot dog buns. (We’ve been eating a lot of hot dogs lately because I made a big batch of tomato relish last week and it is SO GOOD on hot dogs when it’s fresh!)
My wife agrees with me that other than the oil version, they all had the seeds stuck down fairly well.
There really isn’t much honey in the honey wash, I couldn’t taste it on the bun I had for supper. (I had one from the honey group and one from the oil group, seeds kept falling off as I was eating the latter, so that method is a total failure.)
Since it was just for 2 buns, probably less than a teaspoon of honey, diluted with about 2 teaspoons of hot water. Don’t see any reason why it wouldn’t work with whole grains or other sizes of seeds. I’ve used the water method successfully to stick rolled oats to loaves, and I’ve seen at least one recipe that suggested sticking them down with honey diluted in water, which is where I got the idea from.