Rye bread: whole or ground caraway? Or both?
Want to make some rye bread, for the first time. Poking around online I see that some places suggest ground caraway in the dough mix then whole caraway seeds on top. However most if not all of the recipes I've been finding just mention caraway seeds and I assume whole.
What do you suggest? And if ground is there a conversion, if a recipe calls for x tsp of caraway seed?