Goodness, is it bad that I really love the first photo of the settled loaf the best? The interior just looks soo soft. This looks like a good weekend project but I have a couple of quick questions if you don't mind. Is there any reason not to bake these on a pizza stone and would it change the baking time at all? Also, I don't have any caraway (not a big fan) and have used fennel seeds in its place before, but have you ever tried using dill seeds in rye bread? I have some in the pantry and it just occurred to me they might have a similar flavor but not be quite such a punch in the face. Thanks. Hey there! I've done the dill seeds in rye before, I'm not a caraway fan either. I like the way it turns out. I like mustard seeds too, for a nice pop. The pizza stone, well pre-heated would be just fine. Your baking time will be shorter and the crust a bit thicker but still a very nice bread overall. ~ MaryJane

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