Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...
Cut the sheet into 10 strips, each 1cm/½in wide. Brush each strip with olive oil and sprinkle lightly with pimenton, caraway seeds and salt. Twist each end of the strip and place onto the baking ...
When you think of caraway seed bread, your first thought may be a rye or white yeast bread or something like an Irish soda bread. However, this bread is a quick bread without baking soda that has ...