Adding seeds and nuts to any kind of bread (homemade or store bought) is a textural nightmare. Varying textures can be nice in food but you usually don’t want that variance to happen at a single point. It’s usually a layer that’s crunchy/harder and a layer that’s softer. Finding something hard in something soft or vice versa is often a sign something is wrong.
It also often doesn’t add anything from a flavor perspective. It just acts as decoration and a way for the manufacturer to charge another buck. #conversation