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Old 02-19-2012, 05:31 PM   #1
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Join Date: Jan 2011
Location: Webster, NY
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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?


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Old 02-19-2012, 05:51 PM   #2
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Personally, I prefer mixing cracked caraway seeds in the dough, and whole ones on top.

I merely pour the seeds into a mortar and pound gently with the pestal to coarsely break them.
Most people spoil garden things by over-boiling them... if they are overboiled they have neither any sweetness or beauty. Hannah Glasse 1745
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Old 02-19-2012, 09:44 PM   #3
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I've only ever used whole seeds in caraway rye.
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bread, caraway seeds, other, rye bread, rye flour

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