Hi Susan, caraway seed is often use in rye bread recipes, like this one here. It can add quite a robust flavor, so you can typically adjust the amount to taste. As for adding rye to your recipe, you may want to start by replacing about 25% of the white flour, as rye doesn't develop gluten the same way that wheat flour does. If you like the results after giving this a try, you can try replacing an entire third of the flour with rye. You'll be more successful if you use a medium or light rye flour rather than a whole rye (pumpernickel). Happy baking! Kye@KAF

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