Traditionally Jewish rye bread was usually made with caraway seeds and that is why many of us associate the flavor of those seeds with the bread, but if you're not a fan, you can leave them out. For this recipe we put them on top to flavor the crust, but feel free to add them into the dough when adding oil.
Recipe: [ Ссылка ]
![](https://s2.save4k.ru/pic/CtZrYglq-DE/maxresdefault.jpg)