Put the seeds on top right after you shape the bread. Moisten the top with a damp towel or spray bottle, then roll in the seeds. Let the bread rise and slash right before you put it in the oven. We use a lame, or razor to quickly cut the bread. At home, you can use a very sharp serrated knife, but try not to drag it through the dough. That will create jagged edges and potentially deflate the dough. Happy baking! Laurie@KAF

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