One of my first forays into bread was back in the 70's, when no one had heard of artisan or craft flours. So when I decided to bake rye bread off I went to the Health Food Store, where I was.told I could get whatever I needed. I asked for --- well, I THINK I asked for--- caraway seedz FOR rye. What I GOT were rye kernals. I happily mixed and stirred and proofed and baked--- and as long as you ate AROUND the little boulders of rye SEEDS--- it tasted fine!!!

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