"Gabriel Wallden" > wrote in message =
...

> Regarding traditional use of caraway in rye bread in Finland

> [ ... ] (requoted text deleted)=20

(Very informative post: see it at
.=
net>=20
when it is gone from >)

> A SD bread made with rye, wheat and caraway is from my perspective a=20
> traditional bread. ... I just got the impression that Dick Adams =
implies=20
> that putting spices (especially caraway) in bread is for people =
lacking=20
> knowledge of how "real traditional" bread is made.

I retracted to some extent, leaving only my observation that the line =20
" ... sunflower seeds, coriander seeds, fennel seeds ... "=20
in the original text had been replaced in the in the rewritten article =
with
" ... caraway seeds, coriander seeds, fennel seeds ..."

My impression is that the Samartha bread mentioned is not flavored
with caraway.

We are very specific about such things here. You can, for instance, get
into a lot of trouble at r.f.s. for suggesting that Pumpernickel is =
colored=20
with coffee or cooked quickly.

My greatest shock, in discovering the details about traditional rye =
breads,
is that they are, by and large, heavily adulterated with wheat (and =
similar)
flours.

--=20
Dick Adams
<firstname> dot <lastname>at bigfoot dot com