For another touch of authenticity…

…try leaving the caraway seeds out. Though I love caraway, it’s got a very distinct flavor, one that’s strongly associated with rye bread. So much so that when people taste caraway, they think they’re tasting rye. This is probably due to the fact that Scandinavian ryes, which are both heavy in caraway but lighter in crumb, make better sandwich breads. Try it without’em if you really want to taste the grain. Alternately, substitute cumin or anise seeds for a twist.

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