>>>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.
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>>Hmmm, I wonder if caraway is what distinguishes Jewish rye from other rye breads?
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>>Regardless, I don't like caraway.
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>May be that's the main difference in the recipe. I tried rye bread in Germany, Russia and Hungary - no caraway. Here, no matter what it says on the label, it has caraway inside. If it says "seedless", that doesn't mean "no caraway seeds", it just means "no whole caraway seeds" - i.e. it's ground, but it's there. Out of couple of dozen I tried or just read the label, I found only two without it.
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>PMFJI the second time on the same subject, but this is my pet peeve :).

As we've now got onto bread (with seeds in it) I was wondering if you guys ever see "granary bread". It's like wholemeal (which I don't like), only darker brown, with lots of seeds and bones in it, quite sweet and, let's just say, helps keep you regular. It's perfect with tuna-mayo or salmon (smoked, fresh or tinned), and indeed any fish.

The bones bit was a joke, btw.