I like to make whole wheat or multigrain wedgies. But I cannot find how to keep the sprinkle of said grain on top of rolls when they're baked. If I moisten the top with water or milk and add the grain, during the baking this will dry and the grains fall off. any ideas any one, ???? With cheese there is no problem, :-)
thanks qahtan
Have you tried egg wash?
Wouldn't an egg wash make the top shiny.Or maybe I should try an egg yolk and water, what d'ya think. thanks
You could give it a try. Is shiny bad? I don't know what a "wedgie" is.
Hi, Try sprinkling your grains *before* the bread rises for the last time, instead of just before baking. Then press the grains down with your hands firmly. Most of them will stay in place through baking, slicing, eating... Works for me, anyway. Good luck!
Robyn
Vox, the dough is rolled to about 3/4 inch thick and cut into triangles. I cut them with a croisant roller cutter . It's just the shape that is differnt.
"wedgie" is.
Dave
I have just posted picture of wedgies on Bread Picture site, in file named Glory. qahtan
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