>I have to admit that I love rye bread with caraway. There is a bakery here in Toronto called the "Open Window Bakery" that, I swear, makes the best caraway rye bread in creation. In fact, until I was almost 30 years old, I'd never seen rye bread without caraway seeds. When I moved to Edmonton, I went into a bakery and asked for a loaf of rye. She gave it to me and I took one look at it and said, "There aren't any caraway seeds!". She said, incredulously, "Rye bread with caraway seeds??!!". It was then that I realized that Edmonton must not have had a very large Jewish contingent. In fact, in Edmonton at that time, any restaurant that had corned beef on the menu (usually lousy corned beef) called itself a delicatessen. It was like being on another planet.

Hmmm, I wonder if caraway is what distinguishes Jewish rye from other rye breads?

Regardless, I don't like caraway.

Tamar