Caraway seeds are very popular in Austria and feature in many recipes, mostly in root vegetables, cabbage and bread. The fragrant seeds blend wonderfully with the sweetness of the carrots and make an excellent side dish to roasts, turkey and game birds. Turnips, parsnips and rutabagas can be prepared and glazed in the same way, adjusting the cooking time as necessary.
When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours – lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however – a light and slightly chewy sourdough rye bread with caraway seeds – the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of “bread making time”! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The “sponge” sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days.
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