My mom was an avid bread baker, as am I. We never had "store bought" bread in our home. It was verboten :) She made a Jewish Rye from her great grandmother's recipe that would knock your socks off. I haven't yet read part two, but so far this is practically identical to her recipe. She ground caraway in a mortar and pestle, and always added quite a bit whole seeds to her bread, which I was told made her grandmother wring her hands, because as you mention, caraway wasn't used in European homes for bread baking back in the day, and my mother was from a long line of Jewish women that followed tradition like it was a lifeline. My mother was born in 1915 in Upstate Eastern NY, and even then "her" mother still followed the traditional baking methods. I make two loaves of some kind of sourdough bread at least twice a week for my family. I love that KAF helps keep traditional methods alive, while teaching old dogs like me and young pups alike, new ways and recipes to start more family traditions. I thank you. Bread baking for me is a peaceful and lovely time of my day. I hope I'm like the past women in my family that live long lives and keep baking right up to the last minute :)

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