Made/makes only one largish (not really large) loaf with the following changes: ground seeds and added to dough; at second rising, put dough on a removable bottom tart pan with a 9" brot basket form on top (bought from KAF a long time ago, and heavily floured wheat and rice to keep from sticking) to let the dough fill the basket from the inside out; and, sprayed dough with water and sprinkled with Kosher salt and more caraway before putting in oven. Because the form was over the dough, and not the customary way, couldn't see how it was rising and misjudged the proofing time so the top deflated a little when baked. Had steam first and last 10 minutes to get a chewy crust. Only ferment and don't pickle, so the juice wouldn't apply as the salt content is too high. Losing my sense of taste a little bit, but thought the bread a little bland so will add more caraway, ground and seeds, the next time and will definitely use a pizza tile to bake on which was skipped this first time. Used first clear (also KAF) instead of ap flour, which would be a "must". The recipe is quick, but next time will let it proof overnight in the fridge.

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