Len I want to make your Rye bread but I like Caraway seeds so when would I add them in your recipe?

Thanks Mike.

We had some rain in the early evening that cooled down the heat, so I seized the opportunity to use the rest of the black raspberries in a white whole wheat oatmeal muffin. The basic recipe comes from one for strawberry oatmeal muffins that I found online at a website by Melissa Moore, a RND. I substitute the white whole wheat flour and add a tablespoon of milk powder. I cut the vanilla to ½ tsp. and the salt to ¼ tsp. I did not add any spice, as I want the black raspberries to star.

Thanks Len, I made the starter last night, I have the dough mixed and is rising now. I'll post when it comes out of the oven. I added one and a fourth teaspoon of caraway and a tablespoon of onion flakes like Chocomouse Suggested, I didn't have dill seed.The bread is good, I can surely improve it's a little heavy, it may be better tomorrow but I am pleased.Your instructions were spot on, I got 9 buns at 95-97grams and baked them on my new hamburger bun pans.I measured everything with a scale. I had breakfast for supper.It was good..

Mike, the recipe is on Food dot com, Old Milwaukee Rye

Reference is made to Bernard Clayton. I'm not familiar with Ginsberg's book.

I remember your rye project. Sounds very interesting. I wonder if it is the same recipe.

Thanks Len!