-=> Quoting Janis Kracht to Nancy Backus <=-

 >> caraway seeds make it more rye-ish...?
 
 JK> One of these days I'll remember to take a look at the loaf of
 JK> regular rye bread  we have in the 'fridge and compare the
 JK> ingredients

Things I add to my rye bread: molasses, coffee, cocoa, flax seed,
caraway, cardamom, and/or powdered dried orange peel. Not
necessarily all at the same time. Use one of the first three
ingredients to make the loaf darker and one of the spices/
flavourings.

Because rye has a slightly bitter taste to it compared to wheat
consider adding kalonji to your dough if you have it. Kalonji is the
Hindi name for nigella also called black caraway and black cumin.
The proper name is Nigella sativa The seeds are used as a spice in
Indian cooking and taste like a combination of onion seed and black
pepper with a pungent bitter taste and smell. One teaspoon (ground
up) is plenty for one loaf.




Cheers

Jim


... The KFC Double Down: Chicken is the new bread.

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