Now that I've had time to think about it, maybe one and a half times the caraway seeds. Too much and it can quickly become an overwhelming flavor. That said, I liked our idea of trying to make a rye soda bread. Something about that just seems easier.
. . . we need to learn how to make naan while we're at it.
Question: so any of you have success with making bread dough by the feel of the dough instead of precise measurements? I can't seem to correlate dough texture to the resulting bread in my mind. My bread is all over the place quality-wise.
I'll hopefully have some photos later today. Reinstalling my computer as I managed to generally bork things up.
How do y'all handle your final rises? I do it on a towel and then transfer to a baking sheet, but I didn't flour my towel well enough yesterday... mussed up my loaf when I had to resort to peeling it off. :(