With the cost of bread climbing every day I have kicked up my bread baking. Usually making a loaf every other day I needed to expand my selection. Today I tried seeded rye....It was fabulous....Hard and crusty on the outside and super flaky on the inside, it was a hit matched up with tuna/salmon salad. By adding caraway seeds to the dough and replacing a 1/2 cup of bread flour with a 1/2 cup of rye flour I got actual New York deli style Jewish Rye.......where's the liverwurst!! I have to thank Zoe Francois at http://www.zoebakes.com/ for all her expert advise and always being on the other end of my frantic e-mails.....Thanks Zoe!! My next project......pumpernickel.