Whole wheat seed bread

1. After portioning 3-oz. pieces, round and bench rest, then shape into small rounds or sandwich buns.

2. Spray or towel dampen the dough with water, and dip into the seed mixture to cover most of the surface of the dough. Place on cornmeal-dusted, parchment-covered baking sheets.

3. For loaves, portion dough into 1-lb. pieces or larger. Shape and score loaves or boules as desired.

4. Use the seeds as a decorative element by covering portions of the dough when you spray with water to prevent the seeds from sticking to those areas.